“Piure” has become a staple in some of Chile’s top food establishments, thanks to a global gastronomy industry that continues to encourage the use of local, sustainable ingredients.
The first time you see piure (also known as pyura chilensis ), you might think this is not an appetizing seafood dish.
Although served along the Chilean coast, its strong iodine taste, combined with its “ugly” appearance, makes piure less appealing to consumers.
The mild flavors of clams, scallops and loco tend to be preferred. Loco is a Chilean sea snail usually eaten with mayonnaise.
Source : BBC
