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Spicy Rhubarb Ceviche

BT Calgary | posted Monday, Mar 24th, 2014

serves up to 4 as a small appetizer


  1. 8 oz of different seafood such as BC spot prawns, ling cod, and weathervane scallops
  2. 1 lb. fresh rhubarb – juiced
  3. 4 limes – juiced
  4. 1 Serrano pepper
  5. Maldon sea salt – to taste
  6. 4 oz fresh heart of palm – cut into thin rings
  7. 2 oz celery – diced small
  8. 3 oz peeled seeded cucumber – diced small
  9. Cilantro to garnish


  • Mix the rhubarb juice, lime juice, and Serrano pepper together and taste the liquid for the desired sourness and heat.
  • Mix the seafood in with the juices and let it sit refrigerated for at least 10 minutes.
  • Arrange the seafood neatly in a serving dish with all of the vegetables mixed in or separate it out onto 4 small plates, reserving the liquid.
  • Pour the liquid back over the seafood and season with Maldon sea salt to finish the dish.


Courtesy of Catch and the Oyster Bar.

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