When we held our first Lulo in our hands on an Ecuadorian market, it was immediately clear: it had to be in the sauce. Lulo grows on the slopes of the Andes. Fruity-sour in taste, it harmonizes perfectly with the sweetness of our escabeche, which is harvested by small farmers in South America, freshly pureed and then fermented with Pacific sea salt. Bright yellow and slightly fiery — a sauce like liquid sunlight. Absolutely perfect with everything.