Detailed instruction on consumption of urchins with Slivovitz by Alexander Sopilniak.
There are different types of urchins. We will focus on large, fist-sized sea urchins with short spikes.
That’s what this miracle looks like:
For the preparation of the urchin you will need:
- a sea urchin;
- a knife;
- scissors;
- a teaspoon.
Pay attention to the bottle in the upper right corner of the photo. This is “Slivovitz”. You can compare it with a high quality moonshine. Eating a sea urchin dish with Slivovitz is like drinking tequila with lemon and salt.
Take an urchin freshly caught from the sea in the left hand — it will not resist, so you shouldn’t be afraid. 
Take the knife in the right hand and punch a hole in the urchin’s side with the tip. It can be cut with scissors too, but a big knife is more convenient.
Then take the scissors, insert them into the hole and open the urchin’s shell like a tin can, cutting it in a circle.
A few cuts and you are good to go.
Urchin’s shell will open like a casket.
After opening the urchin, you’ll see some orange caviar in the form of a starfish inside the shells.
Carefully open the bottle of Slivovitz and pour it into a shot glass (čašica).
Collect the caviar with a teaspoon in your right hand, take a shot with your left hand and immediately eat the caviar.
Enjoy your meal!
