Thanks for supporting our small business!

Argentine Chef

Spice the Sea

The Ultimate PopCorn!

Spice the SeaKatriel MenendezComment

One day at the farmers market, one of our customers came to me and told me that he loves Spice the Sea and he used it in a different way than I suggested. He told me that he fell in love with the flavor of this spice blend because one night he was preparing to watch a movie, he sprinkled some Spice the Sea on the fresh popcorn. The combination of the corn, butter, and the delicious spice blend makes this an addictive snack.

The following week he shared this recipe with me and I was open to trying it. Now I cannot watch a movie without my Spice the Sea Popcorn!



Put your popcorn bag in the microwave, if your microwave does not have the program for popcorn put it for 1:30 minutes. Place the popcorn in a bowl once popped.

You can put the spice blend directly on top of the popcorn and mix it all together.

If you decide to add some butter, place the butter in a bowl and melt it for 30 seconds to a minute. Add Spice the Sea to the butter, mix well and pour on top of the popcorn.

Note: It is better to eat it hot!

I hope you like it.

Please let us know if you try this recipe and how you prepare your popcorn.

Octopus with Spice the Sea

Spice the SeaKatriel MenendezComment

One of my favorite dishes is octopus! It can be tricky to cook, so the result could be great or really frustrating. Here is my way to cook them right from the beginning to avoid frustration - you can use this for octopus and other preparations too.


  • Octopus 1 ea

  • Spice the Sea 4oz

  • Onion 1 cut in cubes

  • Garlic 4 cloves

  • Carrot 2 ea cut in cubes

  • Celery 4 stalks cut in cubes

  • White Wine 2 cups

  • Oil 1 cup

  • Water


In a big pot, place the oil and sear all the vegetables at medium heat. Add the wine and Spice the Sea, and let the alcohol evaporate.

Place the octopus in the pot and cover it with water. Bring the pot to a boil, reduce the heat to minimum and simmer for 30 to 45 minutes until the protein breaks and the octopus develops a tender texture as a result.

If you want to eat it hot immediately, remove it from the pot and eat it as is, or cook it with a sauce or some butter.

If you are planning to serve the octopus in a salad or cold appetizer, remove the octopus from the pot and place it in an ice bath to stop the cooking process.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.


Scallop Ceviche

Spice the SeaKatriel MenendezComment

Ceviche is one of the greatest dishes that Peru gave to the world!

In this recipe, we will make a citrus solution with Spice the Sea to cure or cold cook our seafood.


  • Baby Scallops 1lbs

  • Spice the Sea 4oz

  • Oil 1 cup

  • Lemon Juice 1/2 cup

  • Red Onion 1 medium, cut in julienne

  • Tri Color Peppers 1ea, cut in julienne

  • Hot chili 1 ea, cut in julienne

  • Cilantro leaves 1/2 cup


Place the spices in a bowl, add the lemon juice and the oil. Mix them until it becomes a dressing.

Place all the ingredients in a bowl, season them with the dressing and let it set for a minimum of half an hour.

Serve cold with some crackers or corn chips.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.

Salmon with Spice the Sea

Spice the SeaKatriel MenendezComment

The best way to cook a salmon is by searing it. Why? Because you are creating a nice golden brown crust that will increase the natural sugar of the fish, which gives us more flavor.

Let’s start cooking, but first, here is the list of ingredients you need.



Remove the salmon from the cooler, and let it reach room temperature.

Heat up a skillet to medium-high.

Add the oil to the pan and let it warm up until smoky.

Take the salmon and place it on the pan, skin up. Do not move the salmon for 2 minutes. This will create the crust that we are looking for. Flip it over and cook it for 5 more minutes on medium heat.

Put the butter in a different pan and melt it, remove from the heat, add the Spice the Sea and let it set.

Plate the salmon skin down and brush with the butter. This will give the fish the juice it needs, the perfect balance of spices and the shine for presentation.

Enjoy with your favorite vegetables!!

Please comment if you have any questions, suggestions or recipe requests!