If you’re a fan of eating raw dishes, then you probably heard or even encountered Ceviche and Sashimi. These dishes are popular because of the creativity, the hint of freshness, and the taste and flavor that satisfies our taste buds. Now, you may also wonder about the two, like which one is better or their difference.
Ceviche and sashimi are both prepared raw. However, sashimi may have additional garnishes, while ceviche uses marination with citrus juices. Further, sashimi may have a slight sear but remains raw inside. On the other hand, ceviche turns opaque because of the citrus juice’s acidity.
In general, raw fish preparations are easy, quick, and straightforward. What makes them good is that they burst with flavor and freshness that can be satisfying. The main difference between ceviche and sashimi is how they are prepared raw.
In this article, we’ll walk you through the differences between the two. This way, you’ll understand each dish better and learn how to make them, and avoid confusing one for the other.
Without further ado, let’s get into it!
Table of Contents
Is sashimi the same as ceviche?
As I said before, sashimi isn’t the same as ceviche. There are considerable differences in these two delicacies’ cultures and culinary traditions. For example, ceviche is a Latin American specialty, while sashimi is a staple at Japanese restaurants.
Raw fish is the common ingredient between the two, which makes them similar. For this reason, you may sometimes find on a sashimi restaurant’s menu that ceviche is available.
What is the difference between ceviche and sashimi?
Before we dive into the difference between ceviche and sashimi, let us first look at each one to understand them better.
Sashimi is just raw fish. The fish is usually sliced across the grain thinly. Further, it is usually served with ponzu sauce, a citrus soy sauce, or simple soy sauce and wasabi preparation. You can also prepare Tataki-style sashimi by lightly searing the outside while leaving the inside raw.
There are many varieties of ceviche, as there are sushi and poke. The essential ingredients are raw fish, citrus, and onions. Sliced fish or seafood is marinated briefly in lime, lemon, or even orange juice before being served. Tomatoes, peppers, and cilantro can all be added to the sauce.
Now, let’s break down each of the differences between the two.
The first difference between the two is where they come from. In general, sashimi is a staple in Japanese restaurants, and it’s from Japanese cuisine.
On the other hand, ceviche originated from Latin American cuisine. You can notice it by how they prepare the raw fish, using a mix of citrus juices and other components that give a hint of freshness and adds up to the fish.
Method of preparation
The second difference between the two is the way they are prepared. Although both dishes are generally served raw, their preparation is different.
For instance, ceviche is served with a marinade, usually made of citrus juice. The acidity of the citrus juice breaks down the protein and makes it opaque within several minutes.
Also, this dish can have other components such as onions, tomatoes, peppers, and other herbs such as cilantro.
On the other hand, sashimi is quite simple. This dish is mainly cut into thin slices. Then, it’s accompanied by soy sauce and wasabi.
Some types of sashimi use heat and sear the exterior of the fish, although the interior remains raw.
Flavor and taste
Since their preparation method is different, the flavor and taste are also quite different.
For instance, the flavors of ceviche are slightly acidic and spicy, with an intense aroma of the sea. Since it’s marinated with citrus juice, the raw flavor is complemented with the juice’s acidity combined with other flavors of the marinade.
On the other hand, sashimi tastes like raw fish that is very fresh. Unlike more minor fresh cuts of fish, sashimi doesn’t have that fishy taste. A sashimi dish is described as light and subtle. Further, the dish is usually accompanied by a condiment such as wasabi or soy sauce to add to the flavor.
In a nutshell, raw fish is used in both ceviche and sashimi. Nevertheless, sashimi may have additional garnishes, whereas ceviche is marinated with citrus juices. Sashimi is typically raw on the inside but has a slight sear on the outside. Due to the acidity of the citrus juice, ceviche becomes opaque.
Raw fish preparation is generally a straightforward process. The flavor and freshness make them satisfying, and they burst with flavor when they’re cooked. In terms of preparation, the significant difference between ceviche and sashimi is that both are raw.
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