Pyura chilensis is a marine tunicate, commonly known in Spanish as piure (also pico or piure rojo), belonging to the family Pyuridae. It is a sessile, filter-feeding ascidian sea squirt with a tough, leathery tunic and bright red internal flesh. The name Pyura derives from Greek pyr (πῦρ), meaning “fire,” while chilensis refers to Chile where the species was first scientifically described and where it is most culturally prominent. The common name piure comes from Mapudungun, reflecting its long-standing importance in Indigenous Mapuche coastal food traditions. The organism is notable for its intense iodine-like aroma and strong, briny flavor, which makes it a distinctive and polarizing food source along the Pacific coast of South America. Pyura chilensis is native to the southeastern Pacific, particularly the rocky intertidal and shallow subtidal zones of Chile and southern Peru. Archaeological evidence indicates it has been harvested since pre-Columbian times, forming part of coastal Indigenous diets.

Historically, P. chiliensis was eaten raw, roasted on embers, or added to stews. It remains a culturally significant food in Chile, consumed fresh, ceviche-style with lemon and onion, incorporated into seafood broths, or minced as a seasoning ingredient to impart umami depth. It is also occasionally used in artisanal sauces and spreads. Pyura chilensis is primarily consumed directly as fresh meat rather than being processed into many derivative ingredients, though it is sometimes jarred or puréed as a flavoring base in soups, empanada fillings, or seafood rice dishes. Its flesh is valued less for versatility and more for its intense sensory impact.

Like many tunicates, it accumulates vanadium in unusually high concentrations; while vanadium has no established dietary benefit and can be toxic at high levels, the amounts present in normal culinary consumption are generally considered safe but biologically notable.