Loxechinus albus is a species of sea urchin in the family Parechinidae, commonly known as the Chilean sea urchin or erizo rojo. It is a large, globose echinoderm native to the cold-temperate coastal waters of the southeastern Pacific Ocean, particularly along the coasts of Chile and southern Peru, where it inhabits rocky substrates from shallow subtidal zones to deeper kelp forest ecosystems. The genus name Loxechinus derives from Greek loxos, meaning “oblique” or “slanted,” and echinos, meaning “hedgehog” or "sea urchin", while the species epithet albus is Latin for “white,” describing the pale coloration of the test beneath the spines.

Historically harvested by coastal Indigenous communities of Chile, and later incorporated into colonial and modern Chilean cuisine, Loxechinus albus remains one of the most economically important marine invertebrates in the region. As a food source, Loxechinus albus is prized for its gonads, which are consumed fresh as erizo, often served raw with lemon juice, in seafood stews such as caldillo, or incorporated into empanadas and ceviche-like preparations. The roe is also exported internationally, particularly to East Asian markets, where it is valued similarly to Japanese uni for use in conveyor belt sushi restaurants. It is closely associated with Chilean coastal foodways and artisanal fisheries, particularly in southern Chile, and contributes significantly to local economies.

Nutritionally and biochemically, Loxechinus albus contains substantial levels of the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which support cardiovascular and anti-inflammatory health. It also contains echinochrome A, a polyhydroxylated naphthoquinone pigment with antioxidant properties; ovothiol, a sulfur-containing antioxidant compound found in marine invertebrate eggs and gonads; and carotenoids such as β-carotene, contributing to both coloration and antioxidant activity. These compounds collectively influence its nutritional value, flavor characteristics, and potential functional food applications.