Servings
Font
Back
0 from 21 votes

Sea Urchin Ceviche

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

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

Ingredients

  • 1 flat uni (sea urchin)
  • 2 tomatoes 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 green shiso (minced)
  • ¼ cups lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ground black pepper (to taste)

Instructions

    Cup of Yum
  1. 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.
  2. 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.