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 benefit 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 flavour. 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
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.
Mel says
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.
Mel says
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.
We Are Never Full says
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.
katiek says
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.
We Are Never Full says
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.
katiek says
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.
Lori Lynn says
This is absolutely genius Marc! I am a big fan of uni, it has such a sexy taste.
Bravo on this one!
LL
Lori Lynn says
This is absolutely genius Marc! I am a big fan of uni, it has such a sexy taste.
Bravo on this one!
LL
Psycho says
No can do, got an 8.30 "res" at Dorsia - great sea urchin ceviche!
Kon_artis_420 says
I once had reservations at Dorsia and ordered this. Simple to die for!
B haze says
Not very good, you want a good ceviche recipe let me know.
Alfok says
I got a res in Dorsia and I wanna taste it for today
itconflict says
How does one get a res at Dorsia? I hear they have great sea urchin civiche.
itconflict says
How does one get a res at Dorsia? I hear they have great sea urchin civiche.
Irene taste says
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!!!
Marc Matsumoto says
Wow that must be nice! It costs about $20 a for a small flat here.
TyrantInShorts says
Eggshell with romalian type.. what do you think?
Krazy says
Paul Allen said it was a great dish.
arrow2010 says
I'm here because of American Psycho.
Patrick Bateman says
After finally getting a reservation at Dorsia I was able to try this dish. It was impressive, very nice.