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Kombucha Ceviche

This recipe is a refreshing and flavorful way to use kombucha in a ceviche dish. The kombucha adds a tangy and acidic flavor to the marinade, which complements the seafood and enhances its texture and flavor. The ceviche is easy to prepare, and it can be served as an appetizer, a main dish, or a snack. You can adjust the ingredients and flavors to suit your own taste and preferences, and you can experiment with different types of seafood and marinade ingredients. This recipe is a great way to enjoy kombucha in a new and delicious way. Enjoy! Ingredients:
  • 1 pound of fresh seafood (such as shrimp, scallops, or white fish)
  • 1/4 cup of kombucha (from the first fermentation, overly fermented is great as well)
  • 1/4 cup of lime juice
  • 1/4 cup of orange juice
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped cilantro
  • 1 tablespoon of chopped jalapeno pepper
  • 1 teaspoon of salt
  1. In a large bowl, combine the seafood, kombucha, lime juice, orange juice, onion, cilantro, jalapeno pepper, and salt. Stir well to coat the seafood evenly with the marinade.
  2. Cover the bowl with plastic wrap, and refrigerate the ceviche for at least 1 hour, or up to 4 hours.
  3. Stir the ceviche occasionally, to ensure that the seafood is evenly marinated.
  4. When the ceviche is ready, remove it from the refrigerator.
  5. Serve the ceviche chilled, with tortilla chips, avocado, or other accompaniments. Enjoy!

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