Sea Urchins from Quintay with Black Luga, Chagual, and Vegetable Milk

Rodolfo Guzmán

Rodolfo Guzmán

16th November 2017

Sea Urchins from Quintay with Black Luga, Chagual, and Vegetable Milk

Sea Urchins from Quintay with Black Luga, Chagual, and Vegetable Milk recipe from Borago. Serves 4


  • For the aged sea urchins:
  • 1 sea urchin
  • 300 g fine sea salt
  • For the citric vegetable milk:
  • 50 g Chilean palm tree coconuts, shelled
  • 100 g almonds
  • 1 g rue leaves
  • 5 g lemon geranium
  • 2 g fine sea salt
  • For the sea urchins:
  • 3 sea urchins from Quintay
  • 400 g seawater
  • 200 g ice cubes
  • For the steamed chagual:
  • 3 kg whole chagual
  • 1 g fine sea salt
  • For the black luga:
  • 200 g black luga
  • 10 g lamb fat
  • 10 g olive oil
  • To serve:
  • 8 fresh tender yuyo stems
  • 0.25 g katsuobushi-style mackerel
  • 0.5 g CaÅLhuil fleur de sel


For the aged sea urchins:
Cure the sea urchin by covering it with the
salt and letting it sit at 39F (4°C) for 4 hours.
Then rinse off the salt and dehydrate at 150F
(55°C) for 12 hours.
For the citric vegetable milk:
Bring a pan of water to a boil, and add
the Chilean palm coconuts and the almonds.
Boil for 5 minutes. Then drain them, and with
the help of a cloth, remove the skins. Place
the coconuts and almonds in a large bowl of
water and soak at room temperature for 12
Drain the coconuts and almonds. Combine
them with 700 g water and blend at very
high speed in a food processor. Add the rue
leaves, lemon geranium, and salt, and grind
for around 10 minutes—the mixture forms a
white liquid with a milk-like texture. If the
mixture thickens too much, add more water,
little by little, until you obtain the desired texture.
Strain the mixture into a bowl, taking
care to remove any foreign bodies from the
vegetable milk; if necessary, strain again until
the mixture is absolutely smooth.
For the sea urchins:
Open the sea urchins and remove the roe
with a spoon.
Bring the seawater to a boil in a pan, then
chill it to 39F (4°C). Strain the water that is
inside the sea urchin and mix it with the seawater;
add the ice cubes. With utmost care, let
the sea urchin roes stand in the cold water for
1 minute just before serving, until they appear
tight and firm in texture.
For the steamed chagual:
Remove and discard the most fibrous leaves
from the chagual. Cook the tender chagual
leaves in a bamboo steamer for 20 minutes.
Then let it cool and cut it into thin slivers; toss
with the salt and refrigerate.
For the black luga:
Cut the black luga into rectangles measuring
4 x 2/3 inches (10 x 1.5 cm). If they are
not in their reproductive phase cook them in
abundant boiling water for 4 minutes. If they
are in their reproductive phase blanch them.
Strain and submerge in an ice bath.
Melt the lamb fat and emulsify it manually
with the olive oil. Let the cooled black luga sit in
this mixture at room temperature until serving.
To serve:
Arrange the sea urchin roes in the centre of
each plate. Arrange the steamed chagual on one
side, and place the yuyo stems, 80 g black luga,
and the olive oil emulsion over the chagual.
Grate the dehydrated aged sea urchin and
the katsuobushi-style mackerel just before
serving. Mix them together in equal proportions
and sprinkle over the salad. Pour the citric
vegetable milk over the salad, and sprinkle
fleur de sel on the sea urchin roes.

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