Sea urchin roe

Thoroughly rinse the sea urchins (6–12 pcs) under cold water to remove sand and small debris.

Turn the urchin over to the side that attaches to the rock. Locate the round soft area in the center of the shell. Carefully insert one blade of kitchen scissors into this area and cut through the shell.

Make a circular cut and remove the top part of the shell like a lid. Gently drain the liquid and remove the dark innards. Rinse the inside of the urchin in a bowl of cold water.

Leave only five orange roe segments inside — this is the edible part of the sea urchin.

Cut the lemon (1 pc) into wedges. Squeeze a small amount of lemon juice over the sea urchin roe just before serving.

Serve immediately after preparation.