“This taco was born out of a shared opinion among my cooks and friends that a tortilla is as worthy of precious ingredients as any piece of Raynaud china. When I thought about making a sea urchin taco, I knew that working it into guacamole would magnify the briny sweetness the spiky creature is known for—the fat in an avocado can help stretch and carry flavors just like a knob of butter. Its lobes (sometimes called “tongues”) show up three times in this taco: mashed with avocado, piled on top of the guacamole in a bright orange heap, and combined with chipotle and lime juice in a simple salsa. The sea urchin and avocado have a similar luscious texture, and biting into this taco is a bit like face-planting into a just-fluffed pillow or planting a raspberry on a fat baby’s belly. It’s over-the-top opulent, the kind of celebratory dish that everyone deserves an occasion to eat. When the time comes, you’ll need a ton of urchin—156 tongues. Many fishmongers and Japanese grocers (who call them uni) sell them pre-shucked by the tray, so you won’t have to mess with those spiky shells.” – Alex Stupak

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