Sea Urchin Ceviche With Orange Chile De Arbol Sauce Food

TUNA CEVICHE

Steps:

• In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
• Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.

ANCHO CHILE GLAZED RIBS

Steps:

• Season racks generously with salt and pepper. Combine oil and seasoning and mix well until a paste forms. Then brush racks with seasoning paste on both sides. On a hot grill or grill pan, cook ribs for 2 minutes on both sides. While ribs are cooking, combine ingredients for braising liquid in large mixing bowl. After ribs have cooked on both sides, place in roasting pan and cover with braising liquid, reserving 1 cup, strained. Cook in 375-degree oven for 45 minutes to 1 hour.
• For the Glaze: In a medium saucepan, heat and cook, onion, garlic, and peppers for 3 minutes. Add vinegar and ancho chilies and reduce by half. Add pineapple and braising liquid. Cook for 10 minutes at medium heat and puree with stock blend until smooth. Remove ribs from oven and finish n a grill or grill pan, cook racks on one side for just a few minutes brushing the other side with the glaze. Repeat twice. Cut ribs off rack and serve.

SEA URCHIN SAUCE

Steps:

• In a 9-inch saute pan over medium-high heat sweat shallots, garlic, hot pepper and oregano in the olive oil. About 2 minutes, until limp. Add vermouth and chicken stock, reduce this by half. Add sea urchin, cooking for 30 seconds. Whisk in butter, chunk at a time, breaking up urchins as you mix. Add parsley. Season with salt and pepper. Add lobster at the last minute. Toss in sauce, and the pour over spaghetti. Toss with spaghetti. Pasta: Use same dough as for tortelli-cut as spaghetti.