Seafood Recipes

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Spaghetti Chi Ricci – Spaghetti con Ricci di Mare (spaghetti with Sea Urchins)

Recipe by Marisa Raniolo Wilkins from All Things Sicillian and more
For 6 people


spaghetti, 500g. If I am using fresh pasta, I use 600g
sea urchins, 3-8 per person
garlic, 4-5 cloves, chopped finely
extra virgin olive oil, ¾ cup
salt and freshly ground black pepper or chili flakes
parsley, ¾ cup cut finely
anchovies, 3 cut finely (optional)
1-2 red fresh chilies cut finely
finely grated lemon peel of 1 lemon, and the juice
½ cup of your best quality, extra virgin olive oil to drizzle on top of the pasta at the end.
If you have purchased whole sea urchins, using a short and very sharp knife or scissors cut into the shell and enter the riccio di mare via the mouth (you will see the opening).
Split the sea urchins in half and remove the soft urchin flesh using a spoon. Place the roes into a bowl and discard all the rest. Break up the sea urchins into smaller pieces – they are soft so use a spoon.
Cook the pasta and while the pasta is cooking prepare the sauce.
Heat the ¾ cup of olive oil, add the garlic and over slow heat cook the garlic slowly until it becomes translucent.
Add chili and anchovies – the anchovies will dissolve in the hot oil.
Add this mixture of oil to the hot just drained pasta at the same time as the sea urchins and toss quickly to coat.
Add the parsley, lemon peel and the juice. Toss well to combine. Serve immediately and top each portion with a drizzle of your best olive oil – this is best done at the table.

Sea Urchin Sandwiches

Recipe by Peter Evans from FISH
Serves 1
6 live sea urchins or 12 cleaned roes
4 Slices white bread
50 g softened Butter French or Danish or best quality available
1 Lemon zest only 
sea salt 
cracked Black pepper 
Butter the white bread 
Grate over lemon zest 
Add the sea urchin & season
Cut the crusts
Cut into finger sandwiches 
Referenced from



Linguine ai ricci di mare

Serves 4
20 very fresh sea urchins or 40 cleaned urchin roe's
2 Tablespoons extra virgin olive oil (taste the oil, must have very delicate flavor)
1 - 2 cloves of garlic
chili pepper - a tiny bit
2 Tablespoons of parsley, minced
salt to taste
3/4 pound pasta
Using a heavy glove in the left hand take a sea urchin and with the point of a pair of scissors cut a circle large enough to spoon out the meat inside. Make sure that none of the shell or the spines is included. If buying urchin roe (without shell) disregard above instruction.
Set the pasta water to boil, and when boiling cook the pasta.
Peel the garlic, crush it slightly, and sautee it gently on low heat with a hint of the hot pepper until a light gold color.
A few minutes before the pasta (about 7 - 8 minutes) is ready, add the sea urchin to the oil and garlic and sautee gently until the pasta is ready. Taste and add salt if necessary.
Drain the pasta, place in a large, heated serving bowl, add the sea urchin sauce, and mix well. Add a sprinkle of parsley and serve.
Referenced from

Sea Urchin Ceviche


1 flat of uni (sea urchin)
2 vine ripened tomatoes
1/4 small red onion cut into brunoise (1/8″ cubes)
1/4 small jicama cut into brunoise (1/8″ cubes)
1 serrano chile minced with seeds
2oz sea beans
6 green shiso leaves minced
1/4 C lime juice
1 Tbs olive oil
1 tsp kosher salt
black pepper

To prepare the tomatoes, quarter them and use your fingers to scape out the seeds into a bowl and set aside. Cut the tomatoes into a small dice (1/4″ cubes), and add them to a non-reactive bowl along with the red onion, jicama, chile, sea beans and shiso. Refrigerate ready to serve.

To serve just whisk the lime juice, olive oil, salt and pepper together and pour over the vegetables. Toss gently to coat then plate individual servings, topping with a generous helping of sea urchin and the reserved tomato seeds.

Referenced from

Pan-Fried Abalone

By Molly Watson, Guide

Serves 4


  • 1 wild abalone or 2 farmed abalones, cleaned

  • 1 cup flour

  • 1/2 tsp. salt

  • 1/8 tsp. freshly ground black pepper (optional)

  • 2 Tbsp. butter

  • 2 tsp. vegetable or canola oil


  1. Thinly slice abalone and pound the slices tender.

  2. In a large shallow bowl or wide plate, combine flour, salt, and pepper. Dredge abalone slices in flour, shake off excess flour, and lay abalone slices in a single layer on a baking sheet, cutting board, or platter. Alternatively, put flour mixture in a large resealable plastic bag, add abalone slices, and shake to coat.

  3. In a large frying pan or sauté pan, melt butter and oil over medium-high heat. Add floured abalone slices in a single layer and cook until golden, 2 to 3 minutes. Turn slices over and cook until golden on other side, another 2 to 3 minutes. Repeat with any remaining slices. Serve hot.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Referenced from


Gourmet Abalone Burger

Serves 4


2 canned or fresh abalone
4 Tablespoons extra virgin olive oil

1 onion
4 fresh eggs
1 tomato

4 slices bacon

1 lettuce

2 cloves of garlic

salt to taste

4 Gourmet rolls


Take fresh or canned abalone, shuck (if required), carefully slice into two or 3 patties per abalone. Get tenderer (mash hammer) and whack abalone fillets until tender and almost breaking apart.  Take oil and garlic, crush garlic and mix in a bowl, marinade abalone fillets for 1 hr.


Cut tomato, lettuce, cheese and onion as preparing for a normal hamburger.

When abalone has been sitting for 1 hr, take out of marinade.

Cook eggs, bacon, and onion until cooked. When these ingredients are nearly cooked, pan fry the abalone for 30 seconds on each side. Place all ingredients onto a buttered roll (like making a burger) add condiments like mayonnaise, salt pepper and tomato sauce(if need be).

Enjoy the best tasting burger you have ever had.

Tell others.

By Dave Stringer

Achinosalata (Sea urchin salad)

Traditionally, in Greece, the achinos is eaten freshly opened with just a squeeze of lemon. Achinosalata has recently been appearing as a trendy “new” item on restaurant menus. The following recipe adds a little extra to this wonderfully fresh sea-flavoured delicacy.



Roe from 10-15 sea urchins

2 tbsp extra virgin olive oil

Juice from 1 lemon

1 pinch of sea salt

3-4 coriander seeds, crushed



To remove the roe from the inside of the sea urchin, using rubber gloves and scissors, cut around the base (the soft opening) in a circular direction. Remove the liquid and viscera. Carefully remove the roe that is lightly attached to the shell. 

In a medium-sized plate lay out the roe in one layer, ensuring they don’t overlap each other. Drizzle the roe with oil, lemon juice, salt and crushed coriander. Serve.

Referenced from

Pan Fried Mahi Mahi with sea urchin cream

Chef: Scott Watkins-Sully

Serves 4

You need:
4 large Mahi Mahi Fillets
6 sea urchin tongues (roes)
2 Egg Yolks
200ml of Single Cream
A pinch of Cayanne Pepper
Lemon Juice
Black pepper
Olive Oil
Fennel leaves

Boil a large pan of water and let it continue boiling gently. Sit a stainless steel mixing bowl on top of it, place the 2 egg yolks into the bowl and whisk vigorously for 30 seconds before pouring in the cream, whisking as you go. When the mix is really frothy add the sea urchin. Continue whisking until it has all broken down into the mix. Keep whisking until the cream thickens like custard. Whisk in the juice of half a lemon, a pinch of Cayanne Pepper and salt to taste. Set aside.

Combine 2 parts olive oil with 1 part lemon juice, black pepper and salt, mix well and brush the Mahi Mahi fillets with it.

Place the fillets in a hot pan, gradually pouring on the oil mixture. Cook the fish on one side until an opaque white colour appears to rise to about half way up the side of the fillet (about 4 minutes). Lift the fish slightly to ensure that it's browned and sealed on the cooked side, then repeat on the other side, still gradually adding the oil / lemon mixture.

Serving Suggestion: Place the fish on the plate and dress with the sea urchin cream garnished with chopped fennel leaves.

Wine Suggestion: Hunter Valley Semillion

Referenced from The Coodabeens ABC.