Is it crudo or ceviche? Different flavor builds to compliment raw seafood. Here we show you a crudo recipe
Crudo and ceviche are both dishes featuring raw seafood, but they differ primarily in their preparation and flavor profiles. Crudo is an Italian dish that typically consists of thinly sliced raw fish or seafood, often drizzled with high-quality olive oil and complemented by simple seasonings like sea salt and citrus. Ceviche, on the other hand, is a Latin American dish, especially popular in countries like Peru and Mexico, where raw seafood is "cooked" or marinated in citrus juices, usually lime or lemon, along with other ingredients such as onions, cilantro, and chili peppers. This marination process in ceviche imparts a tangy and zesty flavor to the seafood, while crudo aims to highlight the natural freshness of the ingredients with minimal intervention.