By Alexandra Fleischman | June 26, 2013

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

Ceviche Nikkei

Crayfish and Crab Ceviche

Rhubarb and Avocado Ceviche Recipe

Servings: 4-6


  • 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
  • Salt
Rhubarb Juice
  • 1 lb. rhubarb stalks, chopped into 1-in. pieces
  • 3 cups water


Rhubarb Juice:

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.)

More about: , , , ,

You Might Also Like:

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger