sentences:  In Mediterranean cuisines, "Paracentrotus lividus" is often eaten raw, or with lemon, and known as "ricci" on Italian menus where it is sometimes used in pasta sauces.It can also flavour omelettes, scrambled eggs, fish soup, mayonnaise, béchamel sauce for tartlets, the "boullie" for a soufflé, or Hollandaise sauce to make a fish sauce.In Chilean cuisine, it is served raw with lemon, onions, and olive oil.