Fresh white sea urchin roe harvested from Barbadian waters, seasoned with lime and pepper, eaten raw or lightly sauteed as a prized delicacy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: sea urchin shell or small bowl
Garnishes: lime wedges, Scotch bonnet slices
Accompaniments: salt bread, pepper sauce
Instructions
-
1
Using a sharp knife, carefully cut around the bottom of each sea urchin and remove the shell top.
-
2
Scoop out the bright orange roe with a spoon, being careful to leave behind any dark parts.
-
3
Rinse the roe gently in cold salted water to remove any shell fragments.
-
4
Toss the roe with lime juice, minced Scotch bonnet, diced onion, and salt.
-
5
Serve immediately as a fresh appetizer with crusty bread on the side.
Did You Know?
Sea egg harvesting season in Barbados is strictly regulated by the government to prevent overharvesting of this treasured species.
Chef's Notes
Equipment Tips
- sharp knife
- spoon
- bowl
Garnishing
lime wedges, Scotch bonnet slices
Accompaniments
salt bread, pepper sauce
The Story Behind Sea Egg
Sea eggs, or white sea urchins, are one of the most prized delicacies in Barbados, with a harvesting tradition that predates European colonization. The indigenous peoples of Barbados consumed sea eggs long before the arrival of the British, and Bajans have maintained this tradition for centuries. The government strictly regulates the annual sea egg season, typically opening it for just a few months. When the season opens, Bajans flock to the beaches and markets to enjoy this seasonal treasure.
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