Sea Urchin Ceviche

Name: Sea Urchin Ceviche
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 flat uni; 2 tomato; ¼ small red onion; ¼ small jicama; 1 serrano chile; 2 ounces sea beans; 6 leaves shiso leaves; ¼ cups lime juice; 1 tablespoon olive oil; ½ teaspoon salt; black pepper

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4.3

14 reviews

Good

Prep Time
15 mins
Total Time
15 mins
Servings
2 servings
Course
Salad, Appetizer
Cuisine
Mexican

Sea Urchin Ceviche

Iris Warren

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This Japanese-Peruvian inspired ceviche includes sea urchin on a bed of crispy vegetables, dressed in a tangy lime dressing.

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Ingredients

Servings

1 flat uni (sea urchin)
2 tomato ripe
¼ small red onion (cut into brunoise,⅛" cubes)
¼ small jicama (cut into brunoise, ⅛" cubes)
1 serrano chile (minced)
2 ounces sea beans
6 leaves shiso leaves minced, green
¼ cups lime juice
1 tablespoon olive oil
½ teaspoon salt
black pepper to taste, ground

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Instructions

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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 (¼" 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.