Chita in salt crust celebrates coastal succulence, protected by a mineral shell that keeps every drop of marine essence inside. This ancient technique turns a whole fish into firm, fragrant white flakes with remarkable moisture. Simple yet sophisticated, it delivers an honest, powerful taste of the Peruvian sea.
Preheat the oven to 200°C. Dry the chita very well inside and out; it should be clean, whole, and skin-on so the salt does not invade the flesh.
Season the inside of the chita with pepper, lemon juice, parsley, thyme, and olive oil. Do not add salt inside: the crust will do its job from the outside.
Mix the Maras salt
Turn what you find into an experience you can actually bring to your kitchen.
Make a bed with part of the salt on the tray, place the chita on top, and cover it completely with the rest. Press the crust down with your hands, leaving the tail barely visible for handling.
Bake for 28 to 32 minutes, until the crust is hard and lightly golden. If the fish is larger, add a few minutes; the right point leaves the flesh white, firm, and juicy.
Rest for 5 minutes and carefully crack the crust. Remove the salt, lift off the skin, and serve the clean chita flesh without dragging salt grains onto the plate.
