Ceviche, Crudo, Sashimi, and Tartare: Our Guide to Popular Raw Fish Preparations

Raw seafood preparations are a staple in many different cuisines, like Japanese sashimi and Italian crudo. Each type has unique differences both in flavor and preparation. Though they might sound similar, raw seafood dishes like ceviche, crudo, sashimi, and tartare are all quite different. Some are defined by the cut of the fish used; others are defined by the sauce or garnish they’re tossed in. Learn how these popular raw fish dishes measure up and which you want to prepare at home or order when you eat out.

Shopping for the Freshest Fish

No matter what style of raw fish preparation you intend to make, it’s essential to purchase the freshest fish possible, says George Pagonis, chef and owner of the restaurant Paros Tribeca. Before purchasing fish to consume raw, make sure the store sources sustainably raised or caught fish, says Jennifer Bushman, chief marketing officer of Kvarøy Arctic. 

Bushman recommends buying your seafood from a vendor who sells a lot of fish. She says to start by smelling each fish. It should smell like the sea, fresh and salty, with no foul odors whatsoever. “The fish should look moist and glisten with no dry edges,” she says. Pagonis agrees and notes that when you purchase a whole fish, be sure to look at the eyes of the fish—they should be bright and vibrant, never cloudy. Lastly, he recommends checking the gills, too—they should be bright, vibrant red.  

What Is Ceviche?

Ceviche is one of the most well-known uncooked fish dishes, but calling it "raw" is actually a misnomer—the dish is technically cooked. Pagonis explains that ceviche differs from dishes like crudo or sashimi in that the fish is cut into cubes and then tossed in citrus juice. The acid in the citrus "cooks" the fish, meaning ceviche is considered a cooked dish rather than a raw dish, although it is not prepared over any heat. The preparation is similar to curing fish.

Extremely popular throughout Central and South America, ceviche is made with a variety of types of seafood. Bushman says semi-firm to firm fish is best, She adds that the fish should be dense enough to hold up to multiple hours of contact with acid. Try striped bass, grouper, rockfish, and even shrimp. 

What Is Sashimi?

Unlike ceviche, Pagonis says that sashimi is not tossed in a sauce, garnish, or flavoring. “Sashimi is thinly sliced raw fish that is served raw,” he says. The goal with sashimi is to let the natural flavors of the fish shine through. This means it is even more essential to purchase the freshest, highest-quality fish you can find.

Another thing that defines sashimi is the way it is cut: for sashimi, the fish is sliced into thin strips rather than cubed like it is for ceviche. The slicing is a way of putting the freshness of the fish on full display.

What Is Tartare?

Tartare is a term that can refer to fish, seafood, or meat. The protein is cut and tossed in flavorings like spices or olive oil. Unlike ceviche, despite being dressed, tartare is still considered a raw preparation—although it is seasoned and dressed in sauce, it doesn’t marinate long enough for the meat to cure or cook. Another way to define tartare is the way it is cut; it's generally minced or diced into small pieces. 

What Is Crudo?

Of all four preparations we're exploring here, crudo is by far the most wide-ranging. It can refer to meat or fish that's served raw and dressed in citrus juice, spices, olive oil, or a vinaigrette. Crudo is served throughout Europe, and the word itself translates to "raw." "Crudo has been a part the Italian food history for centuries," says Bushman. "It is a term used for thinly sliced meat, fish or shellfish." Crudo isn't defined by a specific cutting technique; it can be served cubed, sliced, or even minced. Carpaccio is a type of crudo where the fish is either sliced or pounded super thin.

Like all the other dishes on this list, it's essential to purchase the freshest fish you can when making crudo—Pagonis recommends tuna, branzino, hamachi, or snapper.