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:
Rhubarb and Avocado Ceviche Recipe
- 1 lb. white-fleshed fish, such as halibut
- 1/8 cup freshly squeezed lime juice
- 1/4 cup Rhubarb Juice
- 1/2 cup cilantro, chopped
- 2 ripe avocados
- 1/2 cup scallions, chopped
- 1 tsp. finely chopped jalapeño
- Olive or Avocado oil
- 1 lb. rhubarb stalks, chopped into 1-in. pieces
- 3 cups water
1. Reserve a few pieces of rhubarb for garnish. In a pot of high heat, bring the water and remaining rhubarb stalks to a boil. Cover, and lower heat to simmer for ten minutes.
2. Press through a fine-mesh strainer, and let sit until juice separates. Decant, leaving out the sludge at the bottom.
1. Clean the fish, and dice into 1/4-in. pieces. Toss in a bowl with 1 tsp. salt. Pour in the rhubarb and lime juice, toss gently, and allow to marinate until flesh has become firm and white.
2. Dice the avocado into 1/4 in. pieces, and combine with fish, cilantro, scallions, and jalapeño. Season with salt.
3. Serve with extra rhubarb juice, salt, and thinly-sliced rhubarb for garnish. Tip: if fresh rhubarb is too sour, blanch in boiling water for 30 seconds and place in ice water. Dry thoroughly before serving, or the rhubarb will become mushy. (It's a matter of personal preference. I like a small touch of the natural flavor, but a lot of people won't.)