Co Founder and Corporate Chef Bruno created this blend to season his version of the traditional Peruvian Ceviche, which turned out to be an unanimous hit.
We then found out that it was also great on roasted sea scalops, sauteed shrimp, calamary or octopus salad.
Let us know what you used it on and how much you loved it.
Directions
For Ceviche, add the blend to the lemon marinade.
1 tea spoon/serving.
For sateed or roasted seafood/shellfish, just sprinkle onto the dish at the beginning
of cooking.
