Ceviche the Art of Preparing Fish

Eating raw fish is a culinary practice found around the world. Every fisherman, in every port and on every shore, has at some point tasted the fruits of their catch raw. Tahiti is no exception, with its iconic poisson cru prepared with coconut milk and lime. But many other coastal preparations from across the vast Pacific are also worth discovering.

© Text : Maiarii Delacite - Photos : Agence SMILE & Image bank

In the coastal regions of Latin America, this dish is known as ceviche — or cebiche, depending on the local spelling. In Peru, it is considered a national treasure and a true cultural heritage. The Mochica, an ancient Peruvian civilization, were already preparing an early version of ceviche over 2,000 years ago, marinating fish in chicha — a fermented corn beverage. The dish was traditionally served with sweet potatoes and Andean corn.

With the arrival of the Spanish in the 16th century, chicha was gradually replaced by lime juice — introduced from Asia via Europe — as the key marinade that “cooks” the fish. This shift gave ceviche its now-signature preparation method.

Ceviche then spread throughout the coastal regions of Central and South America. In Ecuador, it’s often served in a more liquid form, typically featuring shrimp and accompanied by slices of plantain. Mexicans add avocado, tomatoes, and chili peppers for a fresh, spicy twist. In Chile, ceviche is prepared with subtle spices, especially when using local seafood varieties.

What are the difference compare to :

Tartare is a French — or more broadly European — specialty. Originally made with finely diced raw beef, fish tartare is a more recent adaptation. The classic beef tartare, a staple of Parisian bistros, is seasoned with ingredients like onions, capers, herbs, egg yolk, and spicy sauces. Fish tartare, influenced in part by Asian cuisine, often includes vegetables (such as avocado, seaweed, or tomatoes) and citrus elements. Unlike ceviche, tartare does not use acidic ingredients to “cook” the fish or meat — it remains entirely raw.

Carpaccio is an Italian dish made with ultra-thin slices of raw meat or fish, often Mediterranean tuna. It’s typically served with a drizzle of vinaigrette, capers, Parmesan, lemon, and olive oil. Carpaccio is seasoned but not marinated, preserving the delicate, raw texture of the slices.

Sashimi is a traditional Japanese dish consisting of carefully sliced raw fish or seafood, served without seasoning or marinade. It’s usually accompanied by soy sauce, wasabi, and pickled ginger.

As with tartare and carpaccio, sashimi does not rely on citrus juice or any acidic marinade to alter the fish — the product stays raw and pure.

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The keys to a great ceviche

Ultra-fresh fish:

Ceviche depends entirely on the quality of the fish or seafood, which must be extremely fresh — both for flavor and food safety.

A lime-based marinade:

Lime or lemon juice is essential — its acidity “cooks” the fish. Marinating time should be adjusted to your taste, usually between 5 and 20 minutes.

Balanced flavors:

A great ceviche strikes a perfect harmony between acidity, sweetness, salt, and spice.

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Which recipes most resemble ceviche?

Many countries — like Tahiti with its iconic raw fish in coconut milk and lime — have developed culinary preparations using raw fish “cooked” in a marinade of citrus juice and salt.

A'ahi Poke (commonly written ahi poke internationally — though that spelling has no real meaning) originates from Hawai‘i. The word poke means “to slice” or “to cut into pieces” in Hawaiian. Originally, Hawaiian fishermen seasoned freshly caught raw fish with sea salt, seaweed (limu), and crushed kukui nuts (candlenuts, from a tree symbolic of Hawai‘i). Over time, the dish was deeply influenced by Asian flavors — such as soy sauce, sesame oil and seeds, onions, and seaweed. Today, poke is typically served as a main course or in salad form.

Lomi lomi salmon is another traditional Hawaiian dish, made with raw salmon and typically mixed with tomatoes and onions.

Italy, famous for its carpaccio, also offers crudo — a dish of thinly sliced raw fish or seafood, simply seasoned with salt, pepper, olive oil, and lemon juice.

In the Philippines, kinilaw is a raw fish dish similar to ceviche, marinated in vinegar and lime or lemon juice, often enhanced with chili, onions, garlic, and ginger.

Closely related to ceviche, tiradito is a Peruvian specialty made of finely sliced raw fish, dressed with citrus juice and spicy sauces. It reflects the strong influence of Japanese cuisine on Peruvian gastronomy.

Popular in Singapore and Malaysia, yusheng is a festive salad that includes raw fish slices — usually salmon — mixed with a variety of vegetables, sauces, and condiments.

From the Nordic countries, gravlax takes a different approach. It’s made from raw salmon cured over several days in a mixture of salt, sugar, dill, and sometimes other spices.

Unlike ceviche or kinilaw, gravlax does not use acidity to “cook” the fish.

Must-haves for an unforgettable Ceviche:

1. Choose the right fish

   Go for firm-fleshed species like mahi-mahi, bonito, or trevally — ideal for ceviche.

2. Don't over-marinate

   Too much time in the marinade makes the fish rubbery. Keep it fresh and tender.

3. Serve with the right sides

   Add local crunch: fē'ī banana chips, sweet potato, or Latin American classics like roasted corn.

4. Love sweet and savory?

   Play with textures and flavors: toss in tropical fruits like mango or pineapple for a sweet twist.