We 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.