1 Open the sea urchin by using a heavy knife to break the top in a circular manner. Collect the juice in a bowl and strain. Open the pieces carefully with your fingers and a small spoon to separate them from the intestine.
2 Arrange ten pieces on each plate with 3 tablespoons of strained sea urchin juice.
3 Place the onion, parsley, and lemons cut in half in separate bowls so that the each person can dress their sea urchins to taste.
4 Serve with buttered toast.
Advice of Wine to combine
Suggest from Sommelier
The sea urchin's intense and highly iodized flavor and its soft texture is complemented by the tart flavor of the lemon and the sweetness of the onion. This combination calls for a wine that is dry, fresh and aromatic, such as a sauvignon blanc from San Antonio, ideally from the last vintage, as the acidity of the wine harmonizes perfectly with the marine flavor of the dish.