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Sea Urchin Ceviche

This Japanese-Peruvian inspired ceviche includes sea urchin on a bed of crispy vegetables, dressed in a tangy lime dressing.
Course Appetizer, Salad
Cuisine Latin American
Level Beginner
Main Ingredient Shellfish
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings

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.