Recipe courtesy of Robert Irvine
25 min
20 min
5 min
6 servings


  • 1 pound sea urchin roe (only the tan or orange roe of the sea urchin is usable; your fishmonger should be able to sell you only what you need)
  • 3 tablespoons minced scallions, white part only
  • 1 teaspoon minced fresh cilantro leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, zest grated and juiced
  • Salt and freshly ground black pepper
  • 1/2 loaf French bread, cut into 1/2-inch thick slices and lightly toasted


Combine sea urchin, scallions, cilantro, olive oil, lemon zest and juice, and salt and pepper and spoon onto toasted bread slices. Serve immediately to avoid having the urchin break down from the citric acid. (In other words, you should prepare no sooner than 30 minutes before serving.)

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