Kombucha Scoby Ceviche

This Kombucha Scoby Ceviche has a balance of flavors with cucumber, tomato, onion, avocado, cilantro, and serrano pepper.

What Is Vegan Ceviche Made Of?

This vegan ceviche recipe is made with a kombucha scoby, which mimics meaty seafood. It also has some of the classic ingredients you'd find in ceviche.

How Long Should It Marinate?

To tenderize the kombucha scoby, I let it marinate for 8 hours in lime juice.

🧾 Ingredients

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

• Kombucha scoby: The scoby is meaty, which makes it a great substitute for seafood. Once it has marinated in lime juice, it is easier to chew.
• Limes: Fresh lime juice tenderizes the scoby and adds flavor. You could also use lemon juice.
• English cucumber: I used an English cucumber for the taste and because of its thin skin. You could use another type of cucumber, but you will want to peel it first, and then remove the seeds.
• Grape tomatoes: I used grape tomatoes because I like the meaty, chewy texture. You could use cherry tomatoes, Roma tomatoes or any variety you like.
• Avocado: Adds a wonderful creamy texture and balances out the acidity of the lime juice.
• Cilantro: It isn't ceviche if it doesn't have cilantro, but I know for some people it tastes like soap. If you are one of those people you could use fresh parsley or chives instead.
• Nori: Adds a fishy flavor. You can leave it out if you like.
• Olive oil: Balances out the acidity of the lime juice and adds a nice mouthfeel. It's not a traditional ingredient, but neither is a kombucha scoby.
• Serrano pepper: I used a serrano pepper because it adds a lot of heat for such a small package. If it's too spicy for you, you could use a jalapeño pepper instead, or leave out the seeds and ribs. If you want it even hotter, you could use a habanero pepper.
• White onion: I used a white onion, because I love the pungent flavor it adds, but you could also use a red onion or green onion.

🔪 Instructions

Step 1: Chop the kombucha scoby into small pieces. Place into an airtight container.

Step 2: Pour lime juice over chopped scoby. Let sit 8 hours on the counter. This will tenderize the scoby so that it isn't so chewy. Drain the liquid.

Step 3: Place kombucha scoby in a bowl.

Step 4: Chop cucumber, tomatoes, avocado, cilantro, onion, and serrano pepper. Tear nori into small pieces. Place all the ingredients in the bowl with the kombucha scoby.

Step 5: Add olive oil and salt. Stir until combined.

Step 6: Store the ceviche recipe in the fridge.

🥡 Storage

This vegan ceviche recipe will last about 5 days in an airtight container in the fridge.

💭 Tips

• For a spicier salsa include the seeds and veins of the serrano pepper. You could also use a habanero pepper if you want it really spicy.
• For less spice use a jalapeño pepper or take out the seeds and veins of the serrano pepper. You could also start with less than I've listed.
• Chop the kombucha scoby into small pieces. The smaller the pieces are, the easier it will be to tenderize and eat them.
• Use fresh lime juice (or lemon juice). The bottled juice just doesn't cut it when it comes to flavor.

📖 Variations / Additions

• Jalapeño pepper (for less spice)
• Habanero pepper (for more spice)
• Red onion or green onion
• Bell pepper
• Mango
• Fresh lemon juice or orange juice

🍽 Serving

• As a dip: with tortilla chips or crostini (small toasted bread)
• On tostadas: By itself or with a layer of refried beans
• On a baked tortilla: like this Vegan Mexican Tortilla Pizza
• Along with other appetizers: like Guacamole, Chipotle Black Bean Dip,
• As the main course with sides: like Mexican Cauliflower Rice, Rainbow Fruit Salad, or an Avocado Pesto Potato Salad

👩🏻‍🍳 Recipe FAQs

🌮 Salsa Recipes

• 
  Cucumber Pico de Gallo
• 
  Restaurant Style Salsa
• 
  Mango Habanero Salsa
• 
  Serrano Salsa

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📋 Recipe

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5 from 2 votes

Kombucha Scoby Ceviche

This Kombucha Scoby Ceviche has a balance of flavors with cucumber, tomato, onion, avocado, cilantro, and serrano pepper.

Course Appetizer

Cuisine Mexican inspired

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

marinate 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Calories 125kcal

Author Willow Moon

Cook ModePrevent your screen from going dark

Ingredients

• ▢ ½ cup chopped kombucha scoby
• ▢ ⅓ cup lime juice
• ▢ ¼ cup chopped onion
• ▢ ¼ cup chopped grape tomatoes
• ▢ ¼ cup chopped English cucumber
• ▢ 3 tablespoons chopped cilantro
• ▢ 2 teaspoons finely chopped serrano pepper
• ▢ 1 small avocado, chopped (¼ cup + 2 tablespoons)
• ▢ 3 tablespoons torn nori (½ nori sheet) (optional)
• ▢ 1 tablespoon olive oil (optional)
• ▢ Salt

Instructions

• ▢
  Chop kombucha scoby into small pieces. Place into an airtight container. Pour lime juice over it. Let sit 8 hours on the counter.
• ▢
  Drain the liquid. Place in a bowl.
• ▢
  Add the rest of the ingredients and stir to combine. Refrigerate.

Notes

For less spice, take out the seeds and veins of the serrano pepper, or use a jalapeno.

This recipe will last about 5 days in an airtight container in the fridge.

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Nutrition

Calories: 125kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 332mg | Fiber: 4g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 15mg | Calcium: 16mg | Iron: 0.5mg

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