Jalapeño-Kiwi-Cucumber Kombucha Shrimp Ceviche

A Recipe Featuring Health-Ade Kombucha's Newest Flavor

Chad Montano San Diego, CA
Food photographer + stylist with a degree in food pornography and a passion for food puns.


Jalapeño-Kiwi-Cucumber Kombucha Shrimp Ceviche

Recipe, Article, and Photos by Chad Montano
I just discovered kombucha a few years ago at a natural products health expo (also known as Expo-West). One of the brands that I sampled was Health-Ade. They quickly became one of my favorite kombucha on the market because they use clean ingredients and minimal sugar. 

I was super excited when the Feedfeed reached out to me about working with Health-Ade because I already loved their product. While I drink Health-Ade on a regular basis, I have been experimenting more with using it in cooking. 

This recipe incorporates Health-Ade's newest flavor, Jalapeño-Kiwi-Cucumber. It provides just the right amount of kick for the super fresh shrimp ceviche. 
Serves 4 to 6

1lb raw jumbo shrimp, peeled and deveined
Juice of 1 lemons
Juice of 2 limes
Juice of 1 orange
1/2 cup Health-Ade Jalapeño-Kiwi-Cucumber kombucha
1 cup cucumber, diced and peeled (1/4 inch dice)
1/2 cup red onion, finely chopped
1 cup tomato, chopped and seeded
1 jalapeno, diced
1 avocado, cut in chunks
1/4 cup cilantro, chopped
2 tbsp olive oil
1 tsp sea salt
Bring a large pot of salted water to a boil, add shrimp, turn off heat, cook for 2 minutes then transfer to an ice bath.

When the shrimp are cooled, cut into 1/2 inch chunks and place into a large bowl with the kombucha, lemon, lime, and orange juices. Stir in cucumber, onion, chili, and a pinch of salt. Refrigerate for 1 hour.

Now add tomato, avocado, cilantro, olive oil, pinch of salt and pepper for taste. Allow to sit at room temperature for 30 minutes. Serve with tortilla chips and enjoy!
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