• Scallop Aguachile with Rhubarb


By Andrew Zimmern

This is a light, refreshing and fun way to celebrate the season’s rhubarb. Not to mention it is a stunner! It’s so easy, yet impressive. Feel free to use red snapper, bay scallops, shrimp, clams and oysters, as an addition or substitution for the scallops. 

Scallop Aguachile with Rhubarb


  • 8-10 ounces large dry pack sea scallops
  • 1 small fennel bulb, thinly sliced and fronds reserved
  • 1/2 cup shaved rhubarb curls
  • 1 orange, zested and juiced
  • 1 lime, zested and juiced
  • 4-6 ounces pomegranate juice
  • 1 tablespoon honey
  • 1 serrano chile, very thinly sliced, seeds and all
  • Salt to taste
  • 2 tablespoons fresh minced chives
  • 1/4 cup mint leaves
  • 1 Persian cucumber, thinly sliced Some thinly sliced
  • 3 tablespoons olive oil


Slice the scallops into thin discs. If you’re using fish, cut it into small cubes. 

Place the fennel and rhubarb in ice water.

Whisk together the orange juice, lime juice, pomegranate juice, honey, chile, and salt. Adjust sweet/tart/heat/salt balance. Harmony is the goal. Place the mixture in a small pitcher. Place in the freezer while you create the plates. You want everything as cold as possible.

Divide the scallops (or other seafood) in wide low bowls.

Garnish with the herbs, orange and lime zest, cucumber, fennel, rhubarb and fennel fronds.

Pour some pomegranate mixture into each bowl very slowly, from the side. Drizzle the olive oil.

Serve immediately.

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