Rarely do I attempt to serve any type of raw meat or fish. Order it in a restaurant, and at least the chef is responsible for making sure no one gets sick. None of that pressure on me, thank you.
But I love ceviche for how refreshing and light it is, and when it occurred to me that, of course, no cooking is involved, I got past my skittishness, and tried it.
This recipe uses rhubarb juice, which is surprisingly lighter and sweeter than one would expect from raw rhubarb. Nevertheless, it’s acidic enough to use as the marinade. Jalapeños add a little heat, and the scallions add the necessary crunch.
For more ceviche recipes, try:
Sea Scallop Ceviche
Crayfish and Crab Ceviche