Peruvian pink salt from ancient seabed deposits in the Maras region — lower sodium content than standard sea salt, distinct mineral character from 200 million years of geological compression. Dried aji amarillo for fruity forward heat that fades quickly without lingering. Dried hibiscus in fine grind for floral acidity and the color that makes this the most visually distinctive finishing salt in the line. The one that generates conversation at the table.
Peruvian pink salt from Maras is not pink Himalayan salt. It is harvested from pre-Incan salt pans fed by a natural saltwater spring in the Urubamba Valley, where the mineral content and crystal structure are specific to that geology. The lower sodium content makes it appropriate for a finishing salt where you want mineral character without aggressive salinity. Aji amarillo dried provides the fruity, floral forward heat profile of the fresh pepper in preserved form — its heat lands forward on the palate and fades quickly, which is exactly what a finishing salt should do. Dried hibiscus contributes floral acidity in a way that no other ingredient in the collection does. It also contributes a subtle pink-red blush to the crystal mix. That is a visual feature, not a defect.
- Ceviche at the table
- Grilled corn off the fire
- Lamb chops at the cut
- Grilled avocado
- Watermelon with olive oil
- Fresh fruit at the close of a meal
The hibiscus contributes subtle pink-red color to the crystal mix. This is a visual feature, not a defect. The color deepens slightly with humidity — store sealed.
Andes Bloom Ceviche Finish
Ceviche is already acid-cured and bright. Andes Bloom at the table adds mineral, heat, and floral acidity that extends what the lime started.
Ingredients- 1 lb fresh white fish (halibut, flounder, or sea bass), cut in 1/2-inch cubes
- Juice of 6 limes, freshly squeezed
- 1/2 red onion, thinly sliced
- 1 aji amarillo or serrano, sliced thin
- Fresh cilantro
- Andes Bloom finishing salt
- Combine fish, lime juice, onion, and chile. The fish should be fully submerged in lime juice.
- Cure 12 to 15 minutes for a translucent exterior with a raw interior (leche de tigre style) or 20 to 25 minutes for a fully opaque cure.
- Season with kosher salt during the cure. Andes Bloom goes on at the table only.
- Plate with cilantro. Apply Andes Bloom at the moment of service — one pinch per bowl, at the table.
The aji amarillo in Andes Bloom echoes the chile in the ceviche itself. The hibiscus adds a floral counterpoint that fresh ceviche cannot produce on its own.
Andes Bloom Grilled Corn
Grilled corn off the fire. No butter. Andes Bloom and olive oil. The sweet char of the corn against the floral heat of the salt.
Ingredients- 4 ears corn, husks removed
- Extra virgin olive oil
- Andes Bloom finishing salt
- Fresh lime for serving
- Grill corn over direct high heat, turning every 2 minutes, until kernels are charred in spots and the corn is fragrant. Eight to ten minutes total.
- Remove from heat. Brush immediately with olive oil while still hot.
- Apply Andes Bloom generously — this is one of the applications where more than a pinch is correct. The corn can carry it.
- Serve with lime at the table.
Corn at direct heat concentrates its natural sugars into the charred exterior. Andes Bloom floral acidity cuts through that sweetness without eliminating it. The combination reads as Andean even though corn off a grill is universal.
