12 very fresh sea urchin tongues
3 very fresh squid
4 green lemons
Japanese soy sauce
2 tbsp mirin
1 leaf nori seaweed
Mix the soy sauce, lemons, mirin, one slice of rocoto pepper and the coriander leaves and leave to marinate for half an hour.
Carefully wash and dry the sea urchin tongues. Cut the squid into very thin, noodle-like strips, and cut the nori seaweed into julienne strips.
First serve the sea urchins then sprinkle over the squid strips. Pour over the sauce and top everything with the nori seaweed.