Kombucha Ceviche
I’ve seen orange soda in ceviche before, so I thought that the sour effervescence of kombucha would be a welcome addition to a fresh fish ceviche on a hot night last week. I used GT’s “trilogy” kombucha for this recipe which is lemon, raspberry, and ginger, and pretty much one of the best things I have ever tasted. Some fresh peaches and a little bit of habanero helped bring everything together and make this a meal to remember.
It’s finally time for peaches!
Start with a simple salsa of peach, onion, garlic, and habanero.
Fish go in next, then the lime.
Finally pour in that kombucha!
After about an hour and a half in the fridge it is ready to go. This is super flavorful and bright.
A refreshing no-cook dinner for a hot night.
Make it tonight!
I like it with chips, but you could jsut eat it with a fork. If you want to be really ambitious, plantain chips would be fantastic.
Kombucha Ceviche
Ingredients
- 1/2 Pound Halibut
- 1 Cup Ginger Lemon Raspberry Kombucha
- 1 Lime juice
- 1 Large Peach
- 1/2 Small Red Onion
- 1 Habanero
- 1 Small Clove Garlic
Instructions
- Chop the fish into small pieces. Dice up the peach and onion. Rinse the onion before adding it to the mix. Remove the seeds and mince the habanero. Grate the garlic. Mix everything together with a few pinches of salt and let it sit in the fridge for an hour and a half to “cook” Remove from the fridge and serve with tortilla chips.