Name: Sea Urchin and Mussels on the Shell with Seaweed Salad
Yield: Serves 2
Ingredients: 1 oz. (30 g) tomato gelatin (recipe below), diced; 8 small mussels, cooked; ⅓ oz. (10 g) sugar, raw; 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; ½ oz. (15 g) leche de tigre caviar (recipe below); 1 tsp. unflavored gelatin; ½ tsp. lime juice; ⅓ oz. (10 g) seaweed, marinated in dashi; Maras salt; ⅓ oz. (10 g) fresh oyster leaves; ⅔ oz. (20 g) tree tomato seeds; ⅔ oz. (20 g) fresh Chondracanthus seaweed; ⅓ oz. (10 g) fresh red Porphyra seaweed; ½ cup (120 ml) leche de tigre; 1 cup (240 ml) vine-ripened organic tomato juice; 2⅓ oz. (70 g) fresh sea urchin; ⅓ oz. (10 g) fresh water lettuce (Monostroma) seaweed; ⅔ oz. (20 g) red onion, finely chopped; ⅓ oz. (10 g) tobiko; Salt; ½ Tbsp. roasted Brazil nut oil; ⅔ oz. (20 g) fresh brown kelp; 1 tsp. fresh chili pepper, chopped; 2 Tbsp. soy sauce

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.

Ingredients

For the Sea Urchin

2⅓ oz. (70 g) fresh sea urchin
½ cup (120

Main course
South America

Method

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.