Kombucha Ceviche

Fish / Seafood


  • 2 fillets firm-flesh white fish like gurnard or tarakihi (Harbour Fish)
  • 2 spring onions (Janefield Hydroponics)
  • 2 chilies of choice – for a mild heat go for a jalapeno or even some finely sliced capsicum, or go hot and get a firecracker, birds eye or habanero.
  • ¼ cup sliced coriander
  • 1 Tbs Lime juice
  • 1/3 cup Quince and Chili Kombucha (Kapowai Brewing Company)
  • Salt to season
  • Crackers, pita chips, seed crackers or lavosh to serve


  1. Cut fish into approx. 2x2cm cubes and set aside.
  2. Finely slice spring onions, chilies and combine with the coriander, lime juice, and kombucha, stir to combine and add in the fish.
  3. Place in the fridge for 2 hours.
  4. Season with salt before serving.
  5. Serve alongside crackers, pita chips, lavosh, or seed crackers.
  6. Enjoy!

Recipe: Jamalia Edwards


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