Sea Urchin Ceviche with Orange Chile de Arbol Sauce

• 2 cups fresh orange juice
• 1 shallot, chopped finely
• 1 tablespoon chopped ginger
• 1 stalk lemongrass
• 1 chile de arbol
• 2 garlic cloves, chopped finely
• 1 lime, juiced
• 2 fresh sea urchin
• 2 fresh cilantro leaves

1. In medium saucepot combine the orange juice with the shallot, ginger, lemongrass, chile de arbol and garlic.
2. Allow the orange juice to reduce by 2/3, then strain sauce and allow it to cool.
3. When sauce is cool, add the lime juice.
4. With a pair of scissors cut the top of each sea urchin making sure to discard any shell that might have broken loose in the urchin.
5. With a paring knife, scoop and detach the urchin from the shell.
6. When this is done, spoon a little sauce on each urchin, garnish with cilantro leaves and allow to sit for 15 minutes before serving.

orange juice, shallot, ginger, stalk lemongrass, arbol, garlic, lime, cilantro

Taken from www.foodnetwork.com/recipes/sea-urchin-ceviche-with-orange-chile-de-arbol-sauce-recipe.html (may not work)