I am food obsess again. You may remember the cookie butter obsession of 2020. Or the soft shell crab obsession of 2021. I’m doing that with kombucha now. That is why I have done back-to -back kombucha recipes. I used Mad Magic lime basil kombucha in ceviche for the first time with great results. I used some fresh lime to complement the fermented funkiness, and some fresh basil, shrimp, bay scallops, poblano peppers, cucumber, local nectarines, and onions from the Warrenton Farmers market to give some needed texture. The dish is full of flavor. I hope you like it.

3/4 pound 21-25 shrimp, peeled and deveined and cut in pieces
3/4 pound bay scallops
1/2 cup red onion, diced
1 cup cucumber, diced
1/2 cup poblano pepper, seeded and diced
1 cup nectarines, skinned and diced
1/4 cup green onions
2 teaspoons fresh basil, minced
3/4 cup lime juice, fresh squeezed
8 ounces Mad Magic lime basil kombucha
1/2 teaspoon salt
1 teaspoon black pepper

Cut shrimp into thirds.

In a large bowl add shrimp and scallops.

Add red onions, poblano, and cucumber.

Add nectarines.

Add lime juice and kombucha; cover.

Add salt and pepper.

Refrigerate for 3 hour (5 is better).

Serve.