Fresh sea urchins

Preparation

Set-up

• Prepare two bowls, one for scraps and above which you can open the sea urchins, and the other to place the corals (edible part).
• Put a rubber glove on the hand that you will use to hold the sea urchin (optional).
• Use sharp-pointed kitchen scissors.

Opening the sea urchin

• With your gloved hand, hold the sea urchin bottom side up (i.e. with the spikes in the palm of your hand).
• In the middle of the sea urchin’s underside is its mouth, which is recognizable by the presence of 5 small white teeth. Insert the scissor blade into the edge of the mouth (this is the softest part of the sea urchin’s shell, or “test”).
• Cut a line and then a complete circle from the ventral portion of the sea urchin to completely remove the cap. Discard the cap.
• With a small spoon, remove the orange-coloured corals or “roe” (actually the reproductive organs), which is the edible part. Place the corals in a small bowl or directly in a tasting spoon. Discard the shell.

For the tasting

• Enjoy fresh and plain, or like an oyster with a pinch of white pepper and a dash of lemon juice.
• The green sea urchin can also be used to flavour sauces, soups, mayonnaise and more.