SPECIAL SEAFOOD

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.

This blend is a mixture of lemon grass, dill, lemon zest, cracked black pepper and pink pepper

• We then found out that it was also great on roasted sea scallops, sauteed shrimp, calamari or octopus salad.
• Let us know what you used it on and how much you loved it.
• For Ceviche, add the blend to the lemon marinade.
• 1 tea spoon/serving.

For sated or roasted seafood/shellfish, just sprinkle onto the dish at the beginning of cooking.