2 cups Greek yogurt, strained in a cheese cloth overnight
1/3 cup distilled white vinegar
180 gr. sea urchin
1 cucumber, seeded and diced
4 cloves garlic, peeled and minced
1 shallot, minced
1 Tbsp. chopped fresh dill
Salt and pepper to taste
1. Combine yogurt, vinegar, and sea urchin in a food processor and puree until smooth. Pass through a strainer to make sure mixture is very smooth.
2. Add cucumber, garlic, shallots, dill and combine. Add salt and pepper to taste and refrigerate for 1 hour and then serve.