Zero Waste Kombucha Scoby Ceviche By Plant Forward Chef Educator Yí-Wen
This summer dish is inspired from my previous escapes to the island of Eleuthera in the Bahamas along the Caribbean sea during previous days in New York City. It was known for its pink sand beaches, reggae vibes and wildly caught seafood by local fishermen of which their ‘conch salad’ was most memorable for its light and refreshing flavors. So for my ‘Value Natural Resources’ dish, would like to share a reduce kombucha scoby waste by using it as replacement for the conch since the young scoby texture is similar to squid. Let’s remember, edible food belongs in our tummies!
Ingredients:
- one kombucha scoby, sliced thinly
- half purple onion, diced
- 8 to 10 cherry tomatoes, cut in half
- 1 sweet pepper (yellow, red or green), diced
- 1 cucumber, diced
- 1 teaspoon brown rice vinegar or lemon juice
- 1 orange and 1 lime, juiced
- 1 small hot chili pepper, deseed and chop finely
- salt & pepper to taste.
Method:
Slice a young kombucha scoby into thin slices and place in a mixing bowl.
Place all fresh vegetables in the bowl as well.
Juice the orange and lime, and pour the juices over the salad including lemon juice or brown rice vinegar.
Season with salt and pepper.
Gently toss to coat. Taste, then add more citrus juice or salt and pepper as needed.
Cover and chill for at least 15 minutes or up to a few hours in the refrigerator before serving.
