Sea urchin bruschetta

Sea urchins regularly appear on Mediterranean restaurant menus and are typically served with just a few ingredients – like this recipe for bruschetta.

Equipment and preparation: you’ll need a pair of sea urchin shears, or strong scissors.


  • 12 sea urchins (available from specialist online suppliers, or ask your fishmonger)

  • 1 shallot, finely chopped

  • 1 tbsp dry sherry

  • 1 lemon, juice only

  • 2 tbsp extra virgin olive oil

  • handful chopped fresh coriander

  • 1 red chilli, chopped

  • 4 slices French baguette

  • vegetable oil, for grilling

Preparation method

  1. Hold an urchin with a tea towel and snip round the top of the prickly shell to make an opening. Tip away any liquid and continue to cut off the top of the shell to expose the flesh beneath.

  2. Carefully release the orange meat from the shells. Place in a bowl and rise well with cold water.

  3. Whisk the shallot, sherry, lemon juice, olive oil, coriander and chilli together in a bowl until well combined. Add the sea urchins to the bowl and coat with the dressing.

  4. Brush a griddle pan with oil and heat until very hot. Grill the bread until toasted with dark lines appearing. Turn the bread over and repeat on the other side.

  5. To serve, place the sea urchin mixture on top of the toast and drizzle with any remaining dressing.

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