This ceviche recipe uses kombucha for an extra dose of flavor. Note that while the lime juice “cooks” the fish—partially or completely, depending on how long it’s marinated—make sure the seafood is very fresh because the citric acid in the lime juice does not kill bacteria and parasites as well as heat does.
1 lb. bay scallops (or another fish of your choice)
1 cup plain kombucha
Juice of 2 limes
½ tsp. coarsely ground sea salt
2 ripe tomatoes, diced
3 green onions, green and white parts, minced
2 stalks celery, diced
½ red bell pepper, minced
½ cup chopped fresh parsley
1 clove garlic, minced
2 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh cilantro
Freshly ground black pepper or a dash of hot sauce
Rinse the scallops in cool water and place them in a medium bowl. Pour the kombucha and lime juice over the scallops. Add salt. The scallops should be completely immersed. Stir the mixture together gently. Chill the mixture for several hours until the scallops opaque—this is how you know they are “cooked.” Remove half of the ceviche liquid from the bowl and discard. Keep the remaining liquid and add the tomatoes, green onions, celery, red pepper, parsley, garlic, olive oil, cilantro and black pepper. Stir together. Add more lime juice or kombucha to the final mixture to taste. Serves 4.
Reprinted with permission from Kombucha Revolution by Stephen Lee, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.