Afuera Hay Más: Nelson Freitas' recipe
Cucumber: 1
Fresh sea urchin: 1
Cucumber: 75g
Egg whites: 1
Olive oil: 40g
Garlic: 3/4 tsp
Salt
Lulo juice: 10ml
Greek yoghurt: 100g
Sirop (half water/sugar): 50g
Jalapeños: 100g
Rocoto: 100g
Sunflower oil: 200ml
Vinegar: 100ml
Salt
Gelatine leaves : 2
Albumin
Water: 50g
Mashua morada cream
Sea lettuce: 50g
Codium: 50g
Learn to make the dish Nelson Freitas presents to Virgilio Martínez in the S.Pellegrino documentary, Afuera Hay Más – A Young Chef’s Journey
How to make Nelson Freitas’ dish from Afuera Hay Más
Blend 75g cucumber, one egg white, garlic, salt and lulo juice. Then add the olive oil slowly to make an emulsion. Season and keep in the fridge.
Cut the cucumber without any seeds into triangles and put them in the sea urchin water to absorb some flavor.
Open the sea urchin carefully with scissors from the top and delicately remove all the water and leave the tongues attached.
Blend Greek yoghurt and sirop and freeze in a Pacojet container.
Prepare a base mixing the jalapeño, rocoto, oil, vinegar and salt.
Mix 200g of the base with gelatine leaves, albumin, 50g water and the mashua morada cream and put in a siphon. Reserve in the fridge.
Create a round shape with the sea lettuce and codium. Put the cleaned sea urchin on top of the seaweed. Display the cucumber mayo in the centre of the sea urchin tongues. Put three compressed cucumber triangles on top of the mayo. Make a quenelle with the ice cream and cover everything with the foam. Decorate with seasonal flowers.
