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Home ► Recipes ► Dairy-Free

Sea Urchin Ceviche

Updated: 10.11.23 | Marc Matsumoto | 50 Comments

4.29 from 7 votes
This Japanese-Peruvian inspired ceviche includes sea urchin on a bed of crispy vegetables, dressed in a tangy lime dressing.
Recipe

It's the middle of November here in New York, and we're still having springtime weather. This warm-blooded California boy isn't complaining, but it's a little disconcerting, especially with predictions of the end of the world only a few years away. I was thinking I may have to hang onto this post until next summer, but if the Mayans were right, you might want to try this sooner rather than later.

For those that have never had it, uni is the orange reproductive organs of the spiny sea urchin. I know, it doesn't sound appealing at all, but it's sweet, rich, and creamy, melting on your tongue into a briny pool of heaven. It's so rich, in fact, that I usually have a hard time eating more than a few pieces -- far fewer than the dozen and a half or so pieces that come in one flat.

That's why I came up with this preparation. The citrusy tang cuts through the richness of the sea urchin, while the crispy salad of veggies benefits from the creamy sweetness imparted by the golden swaths of uni.

While many recipes call for seeding tomatoes, the little gelatinous sacs around the seeds is where most of the umami-containing compounds in the tomato are, so by tossing the seeds, you're also parting with a lot of flavor. Plus, I love the the slippery texture of the sacs that do a convincing impression of caviar.

Have fun with the veggies you use. In the photo above, I used clear seaweed noodles instead of sea beans, and I've even toyed with the idea of using unripe fruit. Whatever you do, make sure you use produce that can hold up to the acidic dressing without wilting or getting soggy. Sweet peppers, cucumbers, and sunchokes are all great additions, and if green shiso is hard to find in your area, try going with other herbs like fresh basil or mint.

📖 Recipe

Sea Urchin Ceviche

4.29 from 7 votes
Print Pin
Prep Time 15 minutes mins
Total Time 15 minutes mins
Yield 2 servings

Units

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

  • 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.
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Comments

    4.29 from 7 votes (7 ratings without comment)

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    Recipe Rating




  1. Patrick Bateman says

    February 10, 2022 at 11:28 pm

    After finally getting a reservation at Dorsia I was able to try this dish. It was impressive, very nice.

    Reply
  2. arrow2010 says

    July 26, 2013 at 1:34 pm

    I'm here because of American Psycho.

    Reply
  3. Krazy says

    December 28, 2012 at 1:24 pm

    Paul Allen said it was a great dish.

    Reply
  4. TyrantInShorts says

    October 04, 2012 at 12:26 am

    Eggshell with romalian type.. what do you think?

    Reply
  5. Marc Matsumoto says

    May 17, 2012 at 4:01 am

    Wow that must be nice! It costs about $20 a for a small flat here.

    Reply
  6. Irene taste says

    May 16, 2012 at 11:15 pm

    here in the Philippines you can have a bucket of fresh Uni or "Suwaki"( in our dialect) for only 2-3 dollars...We gather up around the shore to eat it with rice. We lived an island so the setting and the Uni i must say is heavenly!

    I am happy to know about this recipe, i will try this at home coz its deliciously BRILLIANT!!!

    Reply
  7. itconflict says

    January 02, 2012 at 1:21 am

    How does one get a res at Dorsia? I hear they have great sea urchin civiche.

    Reply
  8. itconflict says

    January 01, 2012 at 9:21 pm

    How does one get a res at Dorsia? I hear they have great sea urchin civiche.

    Reply
  9. Alfok says

    December 11, 2011 at 1:25 pm

    I got a res in Dorsia and I wanna taste it for today

    Reply
  10. B haze says

    June 17, 2011 at 3:34 am

    Not very good, you want a good ceviche recipe let me know.

    Reply
  11. Kon_artis_420 says

    June 02, 2011 at 6:57 am

    I once had reservations at Dorsia and ordered this.  Simple to die for!

    Reply
  12. Psycho says

    April 09, 2011 at 6:26 pm

    No can do, got an 8.30 "res" at Dorsia - great sea urchin ceviche!

    Reply
  13. Lori Lynn says

    November 29, 2009 at 2:08 am

    This is absolutely genius Marc! I am a big fan of uni, it has such a sexy taste.
    Bravo on this one!
    LL

    Reply
  14. Lori Lynn says

    November 28, 2009 at 10:08 pm

    This is absolutely genius Marc! I am a big fan of uni, it has such a sexy taste.
    Bravo on this one!
    LL

    Reply
  15. katiek says

    November 23, 2009 at 2:27 am

    i love fresh uni - right out of the shell. they shrink up when poeple add albumen and package them in flats. i love this refreshing toast to the sea.

    Reply
  16. We Are Never Full says

    November 23, 2009 at 1:13 am

    ahhhh uni... i love thee. let me count the ways. this looks clean and refreshing. and very healthy to boot (plus all those textures in one dish!) - awesome.

    Reply
  17. katiek says

    November 22, 2009 at 10:27 pm

    i love fresh uni - right out of the shell. they shrink up when poeple add albumen and package them in flats. i love this refreshing toast to the sea.

    Reply
  18. We Are Never Full says

    November 22, 2009 at 9:13 pm

    ahhhh uni... i love thee. let me count the ways. this looks clean and refreshing. and very healthy to boot (plus all those textures in one dish!) - awesome.

    Reply
  19. Mel says

    November 22, 2009 at 8:34 am

    I believe the first post I ever commented on here is your uni pasta. I. Heart. Uni. This looks amazing. Refreshing, vibrant, and indulgent. Great job, Marc.

    Reply
  20. Mel says

    November 22, 2009 at 4:34 am

    I believe the first post I ever commented on here is your uni pasta. I. Heart. Uni. This looks amazing. Refreshing, vibrant, and indulgent. Great job, Marc.

    Reply
  21. Muneeba says

    November 19, 2009 at 4:08 pm

    Unctuous. That's the word that popped into my head when I saw your salad. With its wicked WICKED dollops of sea urchin roe scattered all over. Unctuous.

    Reply
  22. Muneeba says

    November 19, 2009 at 12:08 pm

    Unctuous. That's the word that popped into my head when I saw your salad. With its wicked WICKED dollops of sea urchin roe scattered all over. Unctuous.

    Reply
  23. chef E says

    November 18, 2009 at 8:44 pm

    Oh how hubby and I would love this! Zen is right the pic is stunning!

    Reply
  24. chef E says

    November 18, 2009 at 4:44 pm

    Oh how hubby and I would love this! Zen is right the pic is stunning!

    Reply
  25. Y says

    November 18, 2009 at 4:55 am

    What a gorgeous dish! I love uni, usually with rice and a few squares of nori, and I'm set.

    Reply
  26. alecho says

    November 18, 2009 at 4:40 am

    woah...! this is super creative!!! I love uni, but i've never seen it as ceviche! niiiice!

    Reply
  27. Cheffresco says

    November 18, 2009 at 2:11 am

    How creative! Looks delicious & colorful too!

    Reply
  28. Y says

    November 18, 2009 at 12:55 am

    What a gorgeous dish! I love uni, usually with rice and a few squares of nori, and I'm set.

    Reply
  29. alecho says

    November 18, 2009 at 12:40 am

    woah...! this is super creative!!! I love uni, but i've never seen it as ceviche! niiiice!

    Reply
  30. Cheffresco says

    November 17, 2009 at 10:11 pm

    How creative! Looks delicious & colorful too!

    Reply
  31. Joan Nova says

    November 17, 2009 at 8:40 pm

    This is a very clever interpretation of ceviche, playful and elegant at the same time. I've only tried sea urchin a couple of times and enjoyed the experience. Also I appreciate your analogy of tomato seeds and caviar.

    Reply
  32. Meaghan says

    November 17, 2009 at 5:31 pm

    Wow, good idea. This sounds and looks delicious!

    Reply
  33. Joan Nova says

    November 17, 2009 at 4:40 pm

    This is a very clever interpretation of ceviche, playful and elegant at the same time. I've only tried sea urchin a couple of times and enjoyed the experience. Also I appreciate your analogy of tomato seeds and caviar.

    Reply
  34. Meaghan says

    November 17, 2009 at 1:31 pm

    Wow, good idea. This sounds and looks delicious!

    Reply
  35. FRESH LOCAL AND BEST says

    November 17, 2009 at 1:30 pm

    I was thinking the same about the warmer weather recently, and have been making summer dishes too. I'll have to try this one soon, it looks so refreshing!

    Reply
  36. FRESH LOCAL AND BEST says

    November 17, 2009 at 9:30 am

    I was thinking the same about the warmer weather recently, and have been making summer dishes too. I'll have to try this one soon, it looks so refreshing!

    Reply
  37. Amy says

    November 17, 2009 at 7:53 am

    OMG I love LOVE uni! I should plan on making this next time if/when I stop at H Mart!

    Reply
  38. Zenchef says

    November 17, 2009 at 4:19 am

    Is the end of the world really coming?
    I really have to start reading newspapers. 🙂
    That first picture is stunning. I can't keep my eyes off it.
    Love the combination here. Sea urchin is one of my favorite things.

    Reply
  39. Amy says

    November 17, 2009 at 3:53 am

    OMG I love LOVE uni! I should plan on making this next time if/when I stop at H Mart!

    Reply
  40. SippitySup says

    November 17, 2009 at 2:07 am

    You don't have to sell me on uni, and I too tend to prefer my tomatoes seeds and all. I just never knew why! Thanks for letting me know. It was also great meeting you in SF for FoodBuzz. It was a fun event and an honor spending time with you!! GREG

    Reply
  41. nancy at goodfoodmatters says

    November 17, 2009 at 1:47 am

    I am so glad to learn about the umami concentration around the tomato seeds. I never liked discarding them; it seemed wasteful...and apparently for more reasons than one!
    Great information, thanks Marc

    Reply
  42. Zenchef says

    November 17, 2009 at 12:19 am

    Is the end of the world really coming?
    I really have to start reading newspapers. 🙂
    That first picture is stunning. I can't keep my eyes off it.
    Love the combination here. Sea urchin is one of my favorite things.

    Reply
  43. SippitySup says

    November 16, 2009 at 10:07 pm

    You don't have to sell me on uni, and I too tend to prefer my tomatoes seeds and all. I just never knew why! Thanks for letting me know. It was also great meeting you in SF for FoodBuzz. It was a fun event and an honor spending time with you!! GREG

    Reply
  44. nancy at goodfoodmatters says

    November 16, 2009 at 9:47 pm

    I am so glad to learn about the umami concentration around the tomato seeds. I never liked discarding them; it seemed wasteful...and apparently for more reasons than one!
    Great information, thanks Marc

    Reply
  45. Peter says

    November 16, 2009 at 7:59 pm

    Marc, if dining out with friends, I would order this just for myself. I'm all over the sea urchin!

    Reply
  46. jessica says

    November 16, 2009 at 5:16 pm

    I love uni, but I didn't know they were the reproductive organs. I'm surprised they haven't been marketed as some natural fertility enhancing food. haha

    Reply
  47. Rose says

    November 16, 2009 at 5:11 pm

    SWOON! It's 9 am here in California and I am now craving uni ceviche for breakfast 😉 Nothing wrong with the reproductive organs of a spiny sea creature Hah! I can imagine the play between the oceany uni and the crisp citrus. Can't wait to try this. Really nice work!

    Reply
  48. Peter says

    November 16, 2009 at 3:59 pm

    Marc, if dining out with friends, I would order this just for myself. I'm all over the sea urchin!

    Reply
  49. jessica says

    November 16, 2009 at 1:16 pm

    I love uni, but I didn't know they were the reproductive organs. I'm surprised they haven't been marketed as some natural fertility enhancing food. haha

    Reply
  50. Rose says

    November 16, 2009 at 1:11 pm

    SWOON! It's 9 am here in California and I am now craving uni ceviche for breakfast 😉 Nothing wrong with the reproductive organs of a spiny sea creature Hah! I can imagine the play between the oceany uni and the crisp citrus. Can't wait to try this. Really nice work!

    Reply
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