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.

• 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.