Scallop Aguachile with Rhubarb - Andrew Zimmern

Ingredients

• 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