Steelhead Trout Ceviche

Serves 4

320 g steelhead trout, diced small
¹⁄³ cup (80 mL) Hard Lime Wild Tea Kombucha
3 Tbs (45 mL) lemon juice
100 g avocado, diced
100 g tomatoes, chopped
4 leaves radicchio
20 g cilantro
Micro greens to garnish
To taste salt

Mix together kombucha and lemon juice, and spoon over trout so it cures. Add salt to taste. Add avocado, tomatoes and cilantro, and mix gently. Place on radicchio leaves and garnish with micro greens.

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