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Kombucha Ceviche

Fish / Seafood

Ingredients

  • 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

Method

  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

Vendors

Harbour Fish
Harbour Fish Fresh fish from the Otago region, straight from the ocean to you!
Janefield Paeonies and Hydroponics
Janefield Paeonies and Hydroponics Rodger and Cindy Whitson own a 10 acre property just outside of Mosgiel. They had owned the property for 21 years when they first started growing gent…
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