12 fresh and flavorful raw fish recipes from around the globe:
bySAVEUR Editors| UPDATED Aug 16, 2022 3:21 PMRecipes by IngredientShareRaw fish has been a delicacy for thousands of years. Confucius, the Chinese philosopher, praises the thinnest slivers of uncooked meat and seafood called kuai in his writings. The Japanese first nibbled narezushi, or fermented fish preserved with salt, during the Bronze Age, when farmers were just beginning to grow rice. Hawaiians have poke , and Latin Americans have ceviche, which originates on the Pacific coast of Peru.
Ceviche VerdeInspired by chef Gonzalo Guzmán of Nopalito, this emerald-hued tomatillo and lime ceviche pairs firm white halibut or cod with chewier squid, for a vibrantly flavored dish. Get the recipe > ChirashiKanau Sushi in Houston serves this chirashi, which means “scattered” in Japanese and refers to the toppings in this comforting rice bowl. Get the recipe >
Oysters with Lemon Oil and Urfa BiberThe Turkish dried chili called urfa biber adds heat to this briny raw-bar staple. Get the recipe > Ceviche de AtunChef Carlos Raba of Baltimore’s Clavel Mezcaleria makes this tuna ceviche with a serrano-ginger marinade that he grew up eating in Sinaloa, Mexico. Get the recipe >
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