Hey all, on my most recent surf trip with friends, I found some Red Sea Urchins (Strongylocentrotus franciscanus) living on the reef that we were surfing. Considered to be a delicacy by the Japanese, Sea Urchin has become a very popular delicacy around the world. My friend Abrham (Todos Santeño Oyster diver) turned me onto the easy Mexi-Style way of prepping these spiny delights. I managed to pluck off 4 or 5 urchins to prep. I find that I dislike the sea urchin served in sushi bars but I love it fresh out of the shell. It also seems to give me instant energy and seems to be aphrodisiacal.

A quick demo on filleting a fish.

Once a long time ago, on an island in the South Pacific, I experienced a recipe which would bring great delight and flavor-full sensation to my mouth and to my gastronomical knowledge. The Tahitian Ceviche recipe with coco cream called “POUSSIN CRUE”.



Ingredients:

Fresh Fish Filet (preferably white meat)

Ripe coconut meat (hard) 

Limes

Bell peppers (green, red, yellow)

Cucumber
Onion (white)

Tomato

Carrots

Cilantro

(more…)

Welcome to a most perfect day… Wake up. Jimmy motivates. Spear-fishing’s on. And later, a perfect Ceviche recipe!!


Ingredients:

fish filet


lime


onion


cucumber


tomato


cilantro/coriander


chile a su gusto
salt
pepper a su gusto



Cut fish filet and onion into small pieces. Soak in lime juice for 2 hours at least. Make salsa from existing ingredients and mix with the lime juice cured filet and onion .