We were excited enough to eat live sea urchin at the farmers’ market in San Diego, but that wasn’t the end of our uni adventures. At Sea Rocket Bistro, those salty, meat-y, rich little bites of pink flesh come served in a sea urchin shooter, submerssed in nothing else but our liquid obsession of the moment—ginger beer—plus chili flakes and lemon juice.
A seafood smorgasbord…and and even crazier sea urchin usage…after the jump.
Here’s lookin’ at you…grilled sardines with tomato, cucumber and pickles shallots.
A fish I’d never had before but saw everywhere in SD: sculpin, a light, flaky white fish seared to golden-brown crispiness.
A non-fishy break: jicama and beets with radish, arugula, frisee, blackberry vinaigrette and orange segments.
And the kicker….that sea urchin returns, molded into a rich and salty uni ice cream.