Atacama Salt + Pica Lemons

$5,99 USD

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Atacama Salt + Pica Lemons

$5,99 USD

More Details


Atacama Salt + Pica Lemons

Pica lemons are known worldwide due to their very small size and acid taste. The Pica lemon is in fact more similar to a lime but is distinguished by its different aroma and juice content.

This variety comes from Pica in Chile. The fruit has a spherical, elliptic shape with a diameter of 3-4cm, and soft, green flesh. The abundant juice is greenish-yellow, sour with a strong aroma.

The major difference of the Atacama Salt is that it is exclusively extracted from a million year old underground brine reserves below the Atacama Desert in South America– one of the most dry and sterile environments on Earth. After mineral-rich water is pumped upwards from beneath the desert crust, Atacama salt grains are extracted in a natural, solar-driven process. The sun itself causes the water to evaporate, yielding the naturally occurring salt containing both sodium chloride and potassium chloride. Being a one-grain sea salt lowers the sodium impact in food products without sacrificing on flavour or functionality, which is why it performs and tastes just like ordinary salt.

This unique grain, with only 65% Sodium Chloride, radically lowers the sodium impact in food. But the same grain also contains 30% Potassium Chloride, a mineral appreciated by both doctors and health authorities around the world. The fact that potassium and sodium are both present within the same grain is what makes Atacama salt unique and why it performs better than regular salt.

Best Fish Ceviche Recipe

This Easy Fish Ceviche recipe is fresh, full of flavor and always a hit at a party!  It's loaded with cubed fish marinated (and 'cooked') in citrus juice, crisp vegetables, creamy avocado and fresh herbs.  With this simple recipe you can make restaurant quality ceviche in your own kitchen!

  • ¾ pound Semi-Firm or Firm White Fish - cut into ½’’ cubes (SEE NOTES)
  • 1/2 pound Bay Scallops - halved (or Shrimp)
  • 3/4 Cup Lime Juice - about 6 limes (SEE NOTES)
  • 1/4 Cup Orange Juice
  • 1 tsp Honey (or Agave) OPTIONAL
  • 2 large Plum Tomatoes – seeded and diced (about 3/4 cup)
  • 1 large Jalapeno – seeded, ribbed and finely diced*
  • ½ small Red Onion – finely diced (about 1/2 cup)
  • 1 clove Garlic - minced
  • 1 small Avocado - peeled and diced
  • 1/4 Cup Mint Leaves - gently packed and chopped
  • 3 TBS Cilantro - gently packed and chopped (Or Sliced Scallions)
  • Atacama Salt + Pica Lemon - to taste

(SEE NOTES if you want to make a Mojito Ceviche!)


    1. Place the fish and scallops in a large non-reactive mixing bowl.  Set aside.
    2. In a small bowl, whisk together the lime juice, orange juice and honey.  Pour mixture over seafood.  Stir to evenly coat the fish.  Cover the bowl with plastic wrap and refrigerate for 20 minutes, gently stirring the mixture halfway through refrigeration time.
    3. Add the tomatoes, jalapeno, onion and garlic to the fish mixture.  Season to taste with salt and pepper.  Toss to combine.  Cover and refrigerate for an additional 10 minutes or until fish is cooked to your liking.
    4. Drain the mixture and transfer to a serving bowl.  Gently stir in the avocado, mint and cilantro.  Taste and adjust for seasoning with salt, pepper and additional herbs if desired.
    5. Serve immediately with lime wedges. Enjoy!

    Recipe Notes

    1. You can use any Semi-Firm or Firm Fish you like.  You want to use the freshest fish possible!!  Types of fish you can use in this recipe include - Sea Bass, Snapper, Tilapia, Cobia, Grouper, etc.  For a full list of fish, see the recipe post.
    2. I highly recommend you use freshly squeezed lime and orange juice for the ceviche.  The prepared citrus juice in a bottle lacks the flavor of fresh squeezed juice!
    3. If you don’t like the taste of raw red onions, soak them first!  Soaking the onions will mellow the flavor and soften them.  Place diced onions in a small bowl with ½ teaspoon of kosher salt.  Add enough water to cover the onions.  Set aside and allow to soak for 15 minutes.  Drain and RINSE the onions before using.
    4. For Mojito Ceviche:  Substitute Club Soda for the Orange Juice and granulate sugar for the honey.  Also, add 1 ½ tablespoons of White Rum to the mixture in step 1 of the recipe.


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