Sea urchin is regularly sold at the Steveston Fisherman’s Wharf sales float for a fairly reasonable price. The last time I went, the fisherman selling sea urchin was offering samples of it to potential customers. To be honest, I feared tasting the urchin as it was being served raw, and I assumed it would be too foreign a flavour for my tastebuds. Despite this, my hand was out eagerly awaiting a try, like everyone else around me. The fisherman placed the bright orange foamy-like substance on the back of my hand to be slurped. It took me a moment to gather my nerves, but I did it. I slurped it up like the best of them, and…I didn’t like it! It wasn’t the bright orange colour, or the unique texture, it was the taste. It was pungent and tasted a little too much like gasoline to me. Needless to say, I didn’t buy sea urchin that day,but perhaps I could learn to like if it was prepared differently.

For all of you urchin lovers, this recipe is for you:

Sea Urchin Ceviche

1 flat of uni (sea urchin)
2 vine ripened tomatoes
1/4 small red onion cut into brunoise (1/8? cubes)
1/4 small jicama cut into brunoise (1/8? cubes)
1 serrano chile minced with seeds
2oz sea beans
6 green shiso leaves minced

1/4 C lime juice
1 Tbs olive oil
1 tsp kosher salt
black pepper

To prepare the tomatoes, quarter them and use your fingers to scape out the seeds into a bowl and set aside. Cut the tomatoes into a small dice (1/4? cubes), and add them to a non-reactive bowl along with the red onion, jicama, chile, sea beans and shiso. Refrigerate ready to serve.

To serve just whisk the lime juice, olive oil, salt and pepper together and pour over the vegetables. Toss gently to coat then plate individual servings, topping with a generous helping of sea urchin and the reserved tomato seeds.

Recipe Source: No Recipes

Canadian dive-caught or hand-caught wild sea urchin is a sustainable seafood choice.

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