Ceviche vs Sushi

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There are many foods that can be enjoyed raw. Of course, fruits and veggies are the most commonly enjoyed in this fashion, but then you find the creativity of chefs around the globe. 

To start, there are going to be cultures that have found safe ways to enjoy raw ingredients, but for this article’s purposes, we will examine two types of foods served in this fashion. 

Ceviche is a Caribbean American dish served with macerating fish and other seafood but will be flavored with citrusy acidic ingredients such as chiles, onions, and herbs. 

Sushi is one of those dishes that come from the Asiatic chef’s imagination, normally wrapped in seaweed and filled with raw fish and rice. These creations have spread worldwide and become a favorite for many. 

What are the Similarities?

Right off the bat, the first similarity that can be noticed is the use of raw fish as a main ingredient. Each will use freshly caught fish, sliced into the right dimensions, and given some unique seasonings to give them the flavor they are known for. 

Each of these plates must be consumed immediately after being prepped. Fresh fish does not stay so long and cannot last for one or two days in storage. 

Neither of these teams has been known to be served as a solo ingredient (like sashimi) in raw fish form. Instead, additions are used to give them a new flavor palette. 

 

What are the Differences?

Even though both of these foods use fish and seafood, that does not mean that both use the same species; simply put, the fish caught are from other geographical locations. Therefore, the next blaring difference will be the origin at which these two raw fish foods were created. 

For instance, ceviche comes from the region of South America, referred to as Peru. On the other hand, sushi was created in the Ryōgoku district of Tokyo.  

Sushi is served in a roll of seaweed, more often than not, and comes with rice and certain veggies; Ceviche will have ingredients with more of a citrusy acidic, light flavor that pops and is served in a bowl more often than not. 

 

Pros vs. Cons: Ceviche vs. Sushi.

The pros for working with the Peruvian fish plate will have a nice citrusy pop, which can be easily paired with white wine or red, depending on the fish being prepared. The cons, ceviche requires some form of dishware that will hold the ingredients, unlike sushi. 

The pro of sushi is the ease with which someone can enjoy this food. For instance, the seaweed wrap will have the convenience of being a hand food. 

The con is that there is always the risk of food poisoning if the dish is not prepared correctly. Same with ceviche, but I wanted to offer a different con in that case. 

 

Which one is Easier to Prepare?

The easiest way to compare these two will be in the kitchen’s actions to prepare the fish and other ingredients associated with these two raw food delicacies. 

Sushi needs perfectly sliced seaweed strips and specially flavored japonica short-grain rice flavored with vinegar, sugar, and salt. 

Ceviche requires a bunch of chopped ingredients that can take some time to prepare and complete, all before even starting to put the plate together. Therefore, as can be seen, there is going to be a certain amount of work needed to even begin to put these foods together. 

 

Which One is more Versatile?

Now this comes down to how these dishes can be served, with what, and varieties of fish or seafood that can be used in the dish being served. 

Ceviche requires solid citrus fruits and their juice, chopped veggies like onion, olives, and chiles, and ingredients like avocados and seasonings like salt and sugar, flavors that pair with a good light white win. 

The fish that can be used includes Bass, halibut, snapper, or other fish from the Pacific that can be fileted. 

As far as Sushi recipes, which are so good with warm Saki, the most common fish used is Tuna, but you will have varieties that are just cucumber and others that will feature exotic seafood like Jellyfish; this will give the win to Sushi. 

 

Final Thoughts on Ceviche vs. Sushi

Raw fish will need specialized preparation techniques to prevent food poisoning, be certain when making these recipes at home. Professional chefs will have multiple years of experience or have head chefs guiding the amateurs to proper technique.  

Sushi is considered a light food; ceviche can become a heavier dish depending on whether it is used as a garnish or topping for a main ingredient. Served alone, it becomes a light snack.

 

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