Recipe - Oyster And Habanero Ceviche

16 Oysters
8 Sea urchins
(or One half cup urchin roe)
1 bn Spinach leaves
1 teaspoon Fresh lemon juice
5 tablespoon Heavy cream
Salt; to taste
Freshlyground white pepper;
to taste
2 teaspoon Finelychopped fresh chives
or parsley

Shuck the oysters into a bowl and refrigerate. Discard the shells. Cut into
the top of the sea urchins and then around the sides with a strong pair of
scissors. Carefully spoon out the orange or yellow roe and reserve it in a
small bowl in the refrigerator. If you're serving the stew in the sea
urchin shells, scrub them thoroughly and dry them in a 200 degree oven.
Blanch the spinach leaves in boiling water for 30 seconds, rinse them in a
colander under cold running water, squeeze out the excess water and
reserve. Warm the oysters in their liquid in a saucepan over medium heat
until the liquid barely begins to simmer at the edge of the pan and the
oysters begin to curl around the edges, about 3 minutes. With a slotted
spoon, transfer the hot oysters to a clean kitchen towel or clean napkin so
any grit will pull off the oysters and cling to the towel. Strain the
oystercooking liquid through a fine strainer into a clean saucepan. Add
the lemon juice and 4 tablespoons of the heavy cream to the oyster liquid
and simmer gently for about 5 minutes, until the mixture has the
consistancy of cold heavy cream. Meanwhile, simmer the remaining tablespoon
of cream in a small pan until it thickens. Season with salt and pepper and
add the spinach. Stir for a minute over medium heat to heat the spinach.
Arrange the spinach in a small mound in the center of each soup plate or
sea urchin shell. Gently stir the chives, oysters and sea urchin roe into
the oyster sauce and heat gently without boiling for about 30
seconds. Arrange the oysters and roe around and over the spinach. Make sure
everyone gets 4 oysters. Spoon over the sauce. Serve immediately. This
recipe yields 4