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Meet Chef Jenn
A Culinary Pro’s Secret to Better Flavor
Chef Jenn, Jennifer Felmley, knows flavor. As a seasoned private chef and culinary instructor, she’s worked with every marination method out there—but one stands above the rest. Trained internationally in Italy, Germany, and England, and now based in California, she brings a world of expertise to every dish.
“As a Culinary Professional, I’ve seen how vacuum marination intensifies flavor more than traditional marinating methods.” says Chef Jenn.
And now, you can do it too!
With the SeasonSeal and its Season Mode Feature, anyone can achieve deep, rich flavors in minutes—not hours. No more waiting overnight for your marinades to do their magic.
“Now, everyone can do it with the SeasonSeal with the Season Mode Feature.” Chef Jenn adds.
Ceviche:
9 oz. white fish (halibut, sea bass, red snapper, etc.), deboned with the skin off
2 tsp dried hibiscus powder*
1/3 cup freshly squeezed orange juice, (from 1 or 2 oranges)
1 cup fresh lime juice, (from 4 to 6 limes)
1/3 cup red onion, roughly chopped
1 small garlic clove, peeled and smashed
1/4 cup cilantro stems, roughly chopped (save the leaves for garnish)
¼ to ½ of a large jalapeño, roughly chopped
1 tsp to 1½ teaspoons kosher salt, start with 1, add more to taste
1/8 teaspoon freshly cracked black pepper
Garnish:
¼ cup to ½ cup red onion, julienned
2 mini bell peppers, thinly sliced
¼ tsp jalapeno, finely diced (optional)
¼ to ⅓ cup cilantro leaves
Serve with:
Tortilla chips, tostadas, or lettuce cups
Instructions
Pat the fish dry with a paper towel, and cut into ¼ to ½ -inch cubes. Place the halibut in the SealVax SeasonSeal 46-ounce (non-reactive) glass container.
In a blender pitcher, combine hibiscus powder, orange juice, lime juice, garlic, red onion, cilantro stems, jalapeno, 1 teaspoon salt, and freshly cracked black pepper. Add the lid and blend till smooth. Pass through a fine sieve, and press down to get all of the liquid out. Taste for seasoning, and add additional salt as needed.
Add the marinade liquid to the SealVax SeasonSeal with the fish, spreading to ensure the fish is in an even layer. Leave one inch of head space between the marinate/fish and the lid. Place the lid onto the SealVax SeasonSeal and lock the lid. Flip the lever to “open,” as the lever must be open to allow the Season Mode to cycle between vacuum and release. Place the vacuum device onto the lid port and hold down on the button for 5 seconds. A blue light will appear (once you have removed your finger.) It will cycle (about 30 minutes) until the halibut is opaque and just "cooked" on the outside. The fish can be served now, or refrigerated for 10 minutes to chill the fish. For more “well done” fish (if you would like), you can continue to run the Season Mode till your fish is opaque all the way through.
While the fish chills, work on preparing your garnishes. To serve, remove the fish from the liquid and place the fish onto a plate. Top with julienned red onion, cilantro leaves, mini bell peppers, and jalapeño. Serve with a side of tortilla chips, tostadas, or lettuce cups.
Notes from Chef Jenn: Hibiscus powder can be purchased at specialty food shops or online. It can also be made by placing dried hibiscus into a coffee grinder and grinding it into a fine powder. You could also substitute with unflavored Hibiscus tea.
