INGREDIENTS
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
PREPARATION
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. Instagram.com/earthbeatfarms