0.5 loaf bread french lightly toasted cut into 1/ slices and
1 teaspoon cilantro leaves fresh minced
1 lemon zest grated juiced
3 tablespoons olive oil extra-virgin
6 servings salt and pepper black freshly ground
3 tablespoons scallions white minced
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)
Equipment
Directions
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.)
