1.
Chop the vegetables and sauté them with a clove of garlic in a pan with 3 tablespoons of oil. Add the seafood mix, previously cleaned, deboned, and cut into small cubes. Also, add the mollusks and shellfish. Deglaze with some white wine and add the cherry tomatoes. Adjust with salt and pepper and drizzle with a little extra virgin olive oil. Blend a portion of the mixture (this will be used to stuff the Sea Urchin).
2.
Cook the Sea Urchin in boiling salted water for 13 minutes, stirring gently. Drain with a slotted spoon, making sure to empty the shape of all the cooking water.
3.
Stuff the Sea Urchin with the cream obtained and place each piece on a generous spoonful of ragù. Decorate as desired and enjoy your extraordinary appetizer.
