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“From a Caribbean website, this is specifically from the Cayman Islands. This is simple and easy to make, and goes with fish, chicken, or anything else. But it also makes so little, and I am unsure if it keeps well, if you decide to double and refirgerate.”
1 1/2 tablespoons

Ingredients Nutrition


  1. To prepare the dried lemon and lime zest, cut the zest from a lime and a lemon, dry it by placing it on a cookie sheet in a low (150°) oven for 24 hours. Then break it into small pieces and pulverize it in a spice grinder.
  2. Place the lime and lemon zest, pepper and salt in a spice grinder or mortar and pestle and grind until you have a well-mixed powder. Use to season everything from steaks to fish to salads.

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