Hisbiscus Civeche by Chef Jenn – SealVax

Ingredients

• 9 oz. white fish (halibut, sea bass, red snapper, etc.), deboned with the skin off
• 2 tsp dried hibiscus powder
• 1/3 cup fresh orange juice (1–2 oranges)
• 1 cup fresh lime juice (4–6 limes)
• 1/3 cup red onion, roughly chopped
• 1 small garlic clove, smashed
• 1/4 cup cilantro stems, chopped (reserve leaves for garnish)
• 1/4–1/2 large jalapeño, chopped
• 1–1 1/2 tsp kosher salt (start with 1, adjust to taste)
• 1/8 tsp freshly cracked black pepper