Empellon-Grade Sea Urchin Guacamole Tacos

• 36 sea urchin tongues
• 3 canned chipotle chilies, minced
• 1 1/2 teaspoons sugar
• 1 tablespoon fresh lime juice
• Maldon, or flaky salt, as needed
• 2 Hass avocados
• 1/2 medium white onion, minced
• 1 serrano chile, minced
• 3 tablespoons fresh lime juice
• 60 cilantro leaves (from about 15 sprigs), roughly chopped
• Maldon, or flaky salt, as needed
• 72 sea urchin tongues
• 48 sea urchin tongues
• Maldon, or flaky salt, as needed
• 1/2 medium white onion, minced
• 60 cilantro leaves (from about 15 sprigs), roughly chopped
• 2 limes, each cut into 6 wedges
• 12 tortillas

1. In a small bowl, combine the 36 sea urchin tongues with the chipotles, sugar, 1 tablespoon lime juice, and Maldon salt.
2. Use a fork to gently crush the ingredients together.
3. Transfer to a container and refrigerate until ready to use.

chipotle chilies, sugar, lime juice, salt, avocados, white onion, serrano chile, lime juice, cilantro, salt, salt, white onion, cilantro, wedges, tortillas

Taken from www.foodrepublic.com/recipes/alex-stupaks-sea-urchin-guacamole-tacos/ (may not work)