This recipe for sea urchin with jalapeno and yuzu is courtesy of chef Gregory Brainin.  Source: The Martha Stewart Show, February Winter 2008.

Serves 4

Ingredients

• 16 (1 1/2-by-1-inch) pieces black, rye, or sourdough bread 
• Butter 
• 4 tablespoons cornstarch 
• 2 cups yuzu juice 
• 1 pound of sea urchin 
• 2 small jalapeños, thinly sliced crosswise 
• Sea salt

Directions

1. Lightly toast bread pieces until crispy on the outside but still chewy inside; butter one side of each piece of toast and set aside.
2. In a small bowl, whisk together cornstarch with 2 tablespoons water. Place 1/2 cup yuzu juice in a small saucepan and whisk in cornstarch mixture. Bring mixture to a simmer over medium heat. Remove from heat and whisk in remaining 1/2 cup yuzu juice. Pour yuzu mixture immediately into a bowl set in an ice water-bath. Let cool completely.
3. Top each piece of buttered toast with 1 or 2 pieces of sea urchin and a piece of jalapeno. Spoon over cooled yuzu mixture; serve immediately.