Hibiscus Chili-Lime Sea Salt

Hibiscus Chili-Lime Sea Salt is an elegant, flavorful combination of spicy chile peppers, tart Hibiscus powder, and refreshing lime. This blend perfectly complements a wide array of foods and drinks.

  • Made with natural sea salt
  • Hibiscus and ground chiles impart an attractive scarlet hue to white salt
  • Citrus flavors from all-natural lime juice powder
  • Ready to use as needed, no preparation necessary. Add to melted butter and toss with hot popcorn.
  • Mix with extra virgin olive oil and drizzle over fresh grilled fatty fish such as salmon, mackerel, or bluefish
  • Use to season favorite greens or other salad
  • Prepare a brine for fish or a cure for gravlax
  • Create interesting compound butter for various uses


Hibiscus Chili-Lime Salt Butter with Radishes and Baguette

6 ounces unsalted butter
8 fresh red or breakfast radishes, medium
2-1/2 tablespoons Hibiscus Chili-Lime Sea Salt
1/3 crusty baguette
2 teaspoons chives, minced

1.	In a small mixer with paddle attachment, mix the whole unsalted butter with the Hibiscus Chili-Lime Sea Salt on low speed for about 5 minutes until light, fluffy and pale color.
2.	Wash and de stem the radishes, dry on a paper towel and slice very thinly by hand or with a Japanese mandolin.
3.	Cut the baguette on a diagonal into 10 to 12 half inch slices, lay out on a tray.
4.	Smear or pipe a generous amount of the salted whipped butter.
5.	Shingle a generous amount of the thinly sliced radishes over the butter, dividing them evenly among the baguette slices.


Hibiscus Chile-Lime Shrimp

Prep Time:  60 Minutes
Cook Time: 10 Minutes
Servings:     3 cups of shrimp

1 cup small diced cucumbers
1/2 cup crumbled feta 
1 TS of honey
4 TBL chopped green onion
2 TBL of dill
3 oranges 
5 limes 
3 lemons 
1 TBL Finch +Fennel Pepper Garlic Seasoning (optional)
1/2 cup orange juice 
1 pound of shrimp, peeled + deveined 
2 TBL of Finch + Fennel hibiscus chile-lime sea salt
ground pepper to taste

1. Fill up a large pot of water to poach shrimp in. Add the juice of one lemon, lime, and orange into this poaching liquid. 
2. Bring water and citrus liquid to a boil on the stove
3. Zest the remaining lemons, limes and oranges into a large mixing bowl. Once done zesting, juice the citrus into the same bowl
4. Add remaining orange juice and herbs to citrus juice and mix until combined.
5. Add shrimp to the poaching liquid once the water is almost to a boil. As soon as the shrimp turns pink, remove, strain out and add the cooked shrimp to the bowl of citrus and herbs liquid.  
6. Place into the fridge to cool for up to an hour
7. Once shrimp is cold, season with fresh pepper and the Finch + Fennel hibiscus chile-lime sea salt. Add in chopped cucumbers, feta, green onion and any remaining herbs. 


Halibut Citrus Ceviche

7 Oranges (juice of 4, slices of 3)
5 Lemons 
5 Limes
1/2 pound White Fish (Halibut Preferred) 
4 tablespoon Cilantro 
2 tablespoons Hibiscus Chilli-Lime Sea Salt  
1 Jalapeno 
1 Cucumber
½ teaspoon Himalayan Pink Salt to Finish  
Tortilla chips for serving

1.	Thinly slice halibut into bite-size pieces and aggressively season with salt. Toss and set aside (the smaller the pieces, the faster they will cook).
2.	Juice all the citrus and slowly pour over the fish making sure it is all covered.
3.	Use plastic wrap to cover and press down on fish so most air is concealed.
4.	The citrus and seasoning will slowly cook the fish, place in fridge and check in 40 minutes, mixing around if needed. The fish will turn white when ‘cured/cooked’
5.	While ceviche chills in the fridge, thinly slice/mandolin a cucumber, red onion, and jalapeno
6.	Supreme the remaining oranges and add those to the fish mixture.
7.	Once fish is fully cured, add all ingredients together and season with pink salt, hibiscus lime salt, and pepper.
8.	Serve with tortilla chips.