Sea Urchin and Mussels on the Shell with Seaweed Salad


A harmony of ocean treasures: sea urchin, mussels and seaweed. The “shells” on which the mussels sit are made from taro root purée. Seaweed adds very few calories but plenty of umami.


For the Sea Urchin

  • 2⅓ oz. (70 g) fresh sea urchin
  • ½ cup (120 ml) leche de tigre
  • 2 Tbsp. soy sauce
  • ½ Tbsp. roasted Brazil nut oil
  • 1 tsp. fresh chili pepper, chopped

For the Seaweed Salad

  • oz. (20 g) fresh brown kelp
  • oz. (10 g) fresh water lettuce (Monostroma) seaweed
  • oz. (10 g) fresh red Porphyra seaweed
  • oz. (20 g) fresh Chondracanthus seaweed
  • oz. (20 g) tree tomato seeds
  • oz. (10 g) fresh oyster leaves
  • Maras salt

For the Dressing

  • Scant ¼ cup (40 ml) cold smoked pork dashi
  • 1 Tbsp. plus 1 tsp. leche de tigre
  • 1 Tbsp. plus 1 tsp. white wine vinegar
  • 1 Tbsp. soy sauce
  • oz. (10 g) sugar, raw

For the Mussels on the Shell

  • 8 small mussels, cooked
  • 1 oz. (30 g) tomato gelatin (recipe below), diced
  • oz. (10 g) seaweed, marinated in dashi
  • oz. (20 g) red onion, finely chopped
  • oz. (10 g) tobiko
  • ½ oz. (15 g) leche de tigre caviar (recipe below)
  • ½ tsp. lime juice

Tomato Gelatin

  • 1 cup (240 ml) vine-ripened organic tomato juice
  • 1 tsp. unflavored gelatin
  • Salt


Place a half cup of tomato juice in a small pot. Add the gelatin and let sit to hydrate. Place the pot an medium heat and cook until the gelatin is dissolved.

Add the rest of the juice and season with salt. Cool down. Place in a square mold and refrigerate until set.

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