mezzomediSea urchin
Creamy, intensely briny sea urchin, with a powerful yet delicate marine umami.
Sea urchin offers delicate flesh with a briny and mineral taste, with a characteristic creamy and melting texture. Rich in marine flavors, it holds a place of honor in Mediterranean cuisine where it is appreciated for its refinement and intense gustatory expressiveness. It is generally consumed raw or very lightly cooked to preserve its delicacy.
Best pairings
Sea salt Classic88%Crystalline fleur de sel highlights the oceanic flavor and delicate sweet notes of sea urchin.
Pasta Classic84%Sea urchin on pasta, spaghetti ai ricci.
White wine Classic84%A dry mineral white (Vermentino, Greco) balances the sweet richness with crisp acidity; a classic Italian pairing.
Black garlic Classic82%Black garlic brings a deep, sweet umami that harmonizes beautifully with the sweetness of sea urchin.
Preserved lemon Classic81%Moroccan preserved lemon brings a noble bitterness and intensity that exalts oceanic notes.
Extra virgin olive oil Classic80%Olive oil on sea urchin and pasta.
Lemon Classic80%Lemon on fresh sea urchin.
Ouzo Classic80%Anise complements the intense saline flavor of Mediterranean sea urchin.
Shallot Classic79%Shallot, fine and sweet, creates a subtle aromatic base that doesn't mask the delicacy of sea urchin.
Bread Classic78%Sea urchin on toast, marine simplicity.
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In the kitchen
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Substitutes
FAQ
What goes with sea urchin?
Sea urchin pairs especially well with sea salt, pasta, white wine, black garlic and preserved lemon. Crystalline fleur de sel highlights the oceanic flavor and delicate sweet notes of sea urchin.
What can I substitute for sea urchin?
If you don't have it, try: sea bass, shrimp, clam.