Add a floral touch to your ceviche with roselle tea

A classic seafood dish made better by a cuppa


250 g. Maya Maya fillet

1 cup dried roselle flower

3 cups water

1/2 cup salt

1/3 cup white sugar

1/8 cup (20g) green mangoes,

finely julienned

4 pcs. garlic clove, mashed

1/8 cup (20g) red onion, thinly sliced

3 pcs. green chili, thinly sliced

1tbsp. calamansi juice

Salt and pepper


For fish brine:

1. In a mixing bowl, combine 2 cups of water, 150 g. of salt salt, and 100 g. of white sugar until completely dissolved.

2. Soak fish fillet for 5 minutes.

3. Pat dry.

4. Place fish on a plate. Cover with plastic wrap and refrigerate for 2 to 3 hours.

For roselle tea infusion:

1. In a saucepan, boil 1 cup of water and dried roselle for 5 minutes. Let it cool

with the dried flowers in it.

2. Drain. Set tea mixture aside. Flowers may be eaten or used as garnish.

For ceviche:

1. Slice cured fish fillet in cubes.

2. In a mixing bowl, mix fish and calamansi juice. Add roselle tea infusion, garlic,

red onion, green mangoes, and green chili. Season with salt and pepper.

3. Serve.

Tip: You can buy dried roselle flowers from Earthbeat Farms in Brgy. San Jose Malamig, San Pablo City.

TAGS: ceviche eats Maya maya nolisoli Recipes Roselle Tea Southern Living