Our 10 Best Raw Fish Recipes for Perfect Ceviche and Poké

Crudo, sashimi, ceviche, and poké—how to chill out with cool fish

By SAVEUR Editors
April 26, 2017

Some of our best seafood recipes are all about the raw fish. Sure, you can pan-fry some fish for a relatively easy weeknight dinner, but why not experience the joys of curing or flash-frying. From sushi and sashimi to ceviche and tartare, raw fish recipes have a rich texture and fresh, oceanic flavor. Sometimes, raw fish needs little more than a dash of soy sauce or a squeeze of lemon to taste complete. Just make sure to find the freshest fish you can and follow proper buying and storing practices. Better yet? Get to know your local fishmonger who may be able to help fillet your fish and get the exact cuts that you want. With your fish in hand, flip through our favorite raw fish recipes for the perfect "sushi" bowl, ceviche tostadas, and more.

Chirashi

Chirashi
Making sushi at home can be a challenge fraught with angst. That's where chirashi comes in. It's a rice bowl covered in colorful slices of fish, glistening balls of orange roe, and a rainbow of other garnishes from sesame seeds to seaweed promising all the architectural potential we lust for in a well-made sushi platter—but with far less effort. This recipe comes courtesy of chef Mike Lim of Chicago's Roka Akor. Get the recipe for Chirashi »Stacy Adimando

Fijian Ceviche

Fijian Ceviche
Kokoda is Fiji's version of ceviche, enriched with coconut milk to balance out all the acid. In this version, the fish "cooks" not in citrus juice but plain old white vinegar, which saves on limes and the time it takes to squeeze them. Get the recipe for Fijian Ceviche»Farideh Sadeghin

Tom Colicchio's Passion Fruit Ceviche

TOM COLICCHIO’S PASSION FRUIT CEVICHE
Lime juice is usually the sour staple in a ceviche, but James Beard award-winning chef Tom Colicchio also adds a dash of passion fruit to create a boldly refreshing summer appetizer. Crunchy potato chips bring contrast to the tender fish. Get the recipe »Matt Taylor-Gross

Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi

Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi
Breakfast, brunch, or snack, we could serve (and eat) this quick-cured, no-cook fish dish from John Karangis of Union Square Events, any time of day. It works exceptionally well as a summer starter, served with a savory lime yogurt and refreshing cubes of ripe watermelon, then sprinkled with flecks of shichimi togarashi: a spicy, tangy, earthy Japanese spice mix. Get the recipe »Matt Taylor-Gross

Sea Bass Crudo

Sea Bass Crudo Recipe
Lime juice adds zing to this simple crudo. Assemble it right before serving so the juice doesn't cook the fish. Get the recipe for Sea Bass Crudo »Marcus Nilsson

Tuna Tartare with Avocado

Tuna Tartare with Avocado
Associate test kitchen director Farideh Sadeghin relied on this elegant appetizer often when she worked as a private chef—it's tasty, quick to prepare, and simple to plate. For best results, use the freshest tuna you can find. Get the recipe »Farideh Sadeghin

Baja Ceviche Tostadas

Baja Ceviche Tostadas
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas executive chef Mike Minor. Get the recipe »Anna Stockwell

Salmon Tartare

Salmon Tartare
A simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time. Get the recipe »SAVEUR

Soy-Marinated Tuna Bowl

Soy-Marinated Tuna Bowl
This Japanese preparation showcases the rich flavor of tuna, a fish traded in abundance at Tsukiji wholesale seafood market. Get the recipe for Soy-Marinated Tuna Bowl »Todd Coleman

Poke

Poke
Poke, a popular Hawaiian dish, is a mixture of cubed raw fish mixed with seaweed, chiles, and kukui nuts. This island favorite is wonderful quickly flash-fried as well. Be sure to use only the freshest fish. Get the recipe »Melanie Acevedo

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