The citrusy tang cuts through the richness of the sea urchin, while the crispy salad of veggies is enhanced by the creamy sweetness of the uni.

Serves 4


  • 1 pound of uni (sea urchin)
  • 2 ripe tomatoes
  • 1/4 small red onion (cut into brunoise,1/8″ cubes)
  • 1/4 small jicama (cut into brunoise, 1/8″ cubes)
  • serrano chile (minced)
  • 2 oz sea beans
  • 6 leaves green shiso (minced)
  • 1/4 cups lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • ground black pepper (to taste)


  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 (1/4″ 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.