Qu'est-ce que c'est: Crudo, Escabeche, Ceviche, Carpaccio and Tartare

\'Crudo\' means \"raw\" in both Italian and Spanish and generally refers to raw fish, sliced and lightly dressed with oil and with hints of acid or spice (for example: olive oil, salt and lemon).

Escabèche is a Spanish dish. It is typically a fried or poached fish, topped with a spicy marinade and then refrigerated before serving (as it is typically served cold).\r\n

Ceviche is raw fish which has been marinated in lemon and/or lime juice. The fish is typically cut into small cubes. The proteins in the fish are broken down by the acid in the juice marinade just as heat would have, had the fish been cooked.

Carpaccio, usually comprised of beef, is Italian in origin. It consists of thinly sliced raw beef or raw fish and, similar to crudo, is often topped with olive oil and lemon. Here, we see a tuna carpaccio in the making. \r\n

Tuna - yellowfin tuna tartare, celery root remoulade, moroccan cured olives, virgin olive oil (from MK). Tartare is a preparation of seasoned, finely chopped raw fish or raw beef.