Ceviche vs. Sashimi (All You Need to Know)

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Ceviche and sashimi are probably terms that are familiar to you if you like eating raw food and have either heard of them or maybe been across them. These meals are well-liked because of their inventiveness, their touch of freshness, and the flavor that satisfies our taste buds in terms of both taste and flavor. Now, you could also be curious about the two of them, such as which one is superior or what the difference is between them.

Sashimi and ceviche are two examples of raw food preparation. Ceviche, on the other hand, employs a marination process that involves citrus liquids, although sashimi may include extra garnishes. In addition, sashimi often has a faint sear on the outside but is still raw on the inside. The acidity of the citrus juice, on the other hand, causes the ceviche to cloud up and become opaque.

In general, preparing raw fish may be done in a way that is simple, fast, and uncomplicated. The fact that they are bursting with taste and freshness, which might lead to satiety, is what makes them so excellent. The primary distinction between ceviche and sashimi is in the manner in which the raw food is cooked.

The distinctions between the two will be discussed in detail in the next article. You will have a greater understanding of each meal, as well as the ability to learn how to prepare them, and you will avoid confounding one dish with another.

Let’s get down to business without further ado, shall we?

Is sashimi synonymous with ceviche?

Sashimi and ceviche are not interchangeable terms, as I’ve said previously. The cultures and culinary traditions around these two types of delicacies couldn’t be more different from one another. For instance, ceviche is considered to be a speciality dish in Latin America, but sashimi is considered to be a staple dish in Japanese restaurants.

Both consist of a raw fish element, which is what links the two dishes together as being comparable. For this reason, you could discover ceviche listed as an option on the menu of a sashimi restaurant from time to time.

What’s the difference between ceviche and sashimi?

Let’s take a look at both ceviche and sashimi individually first to have a better grasp of what each one is before we get into comparing and contrasting the two.


Sashimi is basically raw fish. Across the grain, the fish is often cut into very thin slices. In addition, it is traditionally served with ponzu sauce, which is a citrus soy sauce, or a straightforward version consisting of soy sauce and wasabi. Sashimi may also be prepared in the Tataki method by briefly scorching the exterior and leaving the interior uncooked.


Like sushi and poke, ceviche comes in a wide variety of flavors and presentations. The uncooked fish, citrus, and onions are the three most important elements. Before being served, sliced fish or seafood is given a quick marinade in citrus juice such as lime, lemon, or even orange juice. The sauce may be augmented with the addition of tomatoes, peppers, and cilantro.

Now, let’s look at each of the aforementioned distinctions between the two options.


The origin of each of them is the initial point of differentiation between the two. Sashimi is a traditional component of Japanese cuisine and is often seen on the menus of Japanese restaurants.

On the other hand, ceviche is a dish that is traditional to the cuisine of South America. You can tell because of the way that they prepare the raw fish; they use a combination of citrus juices and other components, which, when combined with the fish, provide a sense of freshness and make the dish taste even better.

Preparation method

The manner in which each of these foods are cooked is the second key distinction between them. The two meals are prepared differently, despite the fact that raw food is often how they are presented.

For example, ceviche is often served with a marinade that is typically comprised of several types of citrus juice. After a few of minutes, the protein will become opaque due to the acidity of the citrus juice, which will break down the protein.

In addition, this meal may be made with a variety of additional ingredients, including onions, tomatoes, peppers, and other types of herbs, such as cilantro.

On the other hand, sashimi is a rather straightforward dish. The majority of this meal is served sliced quite thinly. After then, it is served with soy sauce and wasabi on the side.

Some preparations of sashimi include searing the outside of the fish with heat; nevertheless, the inside of the fish is left uncooked.

Taste and flavor

Because of the diverse ways in which they are prepared, the flavor and taste are highly distinct from one another.

For example, ceviche has a taste that is somewhat acidic and spicy, and it has a powerful fragrance that is reminiscent of the ocean. When it is marinated in citrus juice, the raw taste is enhanced by the acidity of the juice, which, when mixed with the other flavors of the marinade, brings out the full potential of the marinade.

On the other hand, the flavor of sashimi is similar to that of raw fish that is very recently caught. Sashimi, in contrast to other fresh slices of fish that aren’t as significant, doesn’t have that fishy flavor. A plate of sashimi is often characterized as being delicate and airy. In addition, the meal is often accompanied with a condiment that contributes to the overall taste, such as wasabi or soy sauce.


To summarize, raw fish is used in the preparation of both ceviche and sashimi. Ceviche, on the other hand, is prepared by marinating the fish in citrus liquids, although sashimi may include extra toppings. The inside of sashimi is normally uncooked, but the outside may have a faint browning or char. The acidity of the citrus juice causes the ceviche to become cloudy and opaque.

The processing of raw fish is often a very basic procedure. They are delicious due to the taste as well as the freshness, and when they are cooked, the flavor explodes out of them. The fact that both ceviche and sashimi are served raw is the most notable distinction that can be made between the two cooking styles.

  • Can You Freeze Ceviche?
  • What to Do With Leftover Ceviche?
  • How Long Does Ceviche Last?


Does ceviche need to be sashimi grade?

“sushi grade,” and as a result, suitable for raw consumption. 1. Fish that has not been cooked; “sashimi-grade” raw fish is required for ceviche, although nearly any raw fish may be used.

What is the difference between ceviche and tiradito?

Tiradito is sliced, while ceviche is cubed; and tiradito is sauced right before serve, so raw, while ceviche is marinated ahead, hence “cooked.” These are the two primary ways in which tiradito and ceviche are differentiated from one another. Moreover, other writers assert that tiradito does not include onions, although there is no consensus on this point.

Are sushi and ceviche the same?

Even though the dish may contain other decorations, sashimi consists of nothing but the raw fish itself. While ceviche is not cooked in the traditional sense, it is marinated in citrus juice, which coagulates the proteins and causes the flesh to become opaque in a way that is very similar to cooking. Onions and other vegetables that pair well with ceviche are often included in the dish.

What is the difference between nigiri and sashimi?

Nigiri is comparable to sushi and sashimi in that both include rice, and nigiri is comparable to sashimi in that both include raw fish. Nigiri, on the other hand, is not like sushi since it does not include any additional ingredients or seaweed, and it is not like sashimi because it does include vinegar rice. Just raw fish is placed on top of rice in this dish.

What fish is not safe for ceviche?

Safety: Since citrus juice does not destroy germs or parasites in fish (and neither will your home freezer), when making ceviche, it is best to use fish that has been professionally frozen or that is of a high grade. There are several different kinds of parasites that may infect freshwater fish, including cod, swordfish, and others.

Is ceviche clean eating?

Ceviche is a meal that is naturally healthy since it does not need the use of any processed foods in its preparation and it is made up of components that are good for you. Ceviche is a dish that may help you maintain a healthy diet. Changing your lifestyle is the first step to successful weight loss!

What is the liquid in ceviche called?

Since the Spanish first brought limes to the Americas some 400 years ago, the classic ceviche recipe calls for the use of fresh lime juice (or lemon juice). Salt, raw fish, and chili peppers were the only ingredients in ceviche prior to the introduction of limes. You will also need one aji (pronounced “ah-hee”) chili pepper, which is the third component of this dish.

Is ceviche always raw?

In many of the more traditional recipes for ceviche, the fish is allowed to “cook” in the lime juice for a number of hours. On the other hand, many individuals these days want to have just the thinnest cooked layer on the outside and a raw center.

How is ceviche not raw?

Ceviche is essentially fresh fish that has been marinated for a short period of time in an acidic liquid, most often lime or lemon juice. The citrus acid creates an environment with a very low pH, which denatures the protein networks in the fish in a manner that is analogous to how heat might.

What’s the difference between ceviche and sashimi?

In contrast to ceviche, which is marinated and considered “cooked” despite never coming into contact with heat, sashimi is almost never seared, meaning that it is served completely raw. On the other hand, ceviche is marinated and considered “cooked” despite never coming into contact with heat. The more you know!