Ceviche at Sushi Restaurants

Anyone been to a sushi restaurant that makes ceviche or something similar to ceviche?

I've had ceviche at Irazu, Topolombampo, and Chilam Bilam (from what I remember right now). Topo and Chilam, because the Chilam chef was a sous chef under Bayless, both featured ceviche using pieces of sashimi. That got me thinking. I bet a good sushi restaurant would make a killer ceviche.

The hamachi jalapeño at Bob San is delicious. I never thought of the ceviche comparison, but it does have heat and tanginess (from a ponzu sauce) like many versions of ceviche. There are other versions of hamachi jalapeño around town too, but Bob San's is my favorite.

Well, first, I think you're looking for "ceviche".

I was just at Macku on Friday night and one of their special "signature sashimis" was a white tuna that was sort of ceviche-like.

A lot of places will have some sort of raw fish with ponzu sauce, which sort of replicates a ceviche (but not really).

I'll take Chicago's "cerviche" over Philly's way-more-horrible "ceveeeetch".

My one and only visit to Sushi Samba Rio (at least the Chicago location) was years ago, but I remember some pretty good "seviches."

Dinner menu: http://www.sushisamba.com/index.cfm/id/ ... d/210.html

Sushi Samba
504 N. Wells
Chicago, IL
312-595-2300

Cool. You guys are so helpful.

I think that anything you get at a Sushi Bar would be more along the lines of a Hawaiian Poke, which can be very similar.

As defined on "whatscookingamerica.net":
Hawaiian Poke

Poke (pronounced POH-kay) is served in most Hawaiian homes and restaurants as a side dish, and no gathering in Hawaii would be complete without a few bowls of poke.

In Hawaiian, poke means "cut piece" or "small piece." Poke is bite-size pieces of raw fish doused in seasonings. Poke is actually the Hawaiian version of the elegant Japanese sashimi (a combining of the Hawaiian and Japanese taste for raw fish). The fish for poke is sometimes even lightly seared or fried.

For centuries, Hawaiian fishermen cut their catch of raw fish into cubes and seasoned it with whatever ingredients they had. Modern versions make use of seasonings brought by the many different cultures of the Islands, such as soy sauce, onions, tomatoes, and chilies. Poke is so common in the Hawaiian culture, that you can stop at a local grocery store and choose from several freshly made varieties.

Mention regional foods to Hawaiians, and people think of poke. It is considered a local food or "local grind" - comfort food to the Hawaiians. Normally local food is not the cuisine that is served in upscale hotels and restaurants of Hawaii, but poke has crossed such boundaries. Poke is still evolving in the Hawaiian Islands. It was not until the 1970s that the recipes for poke started appearing in cookbooks.

In September of each year, Sam Choy, one of Hawaii's most famous chefs, hosts an annual 3-day poke festival. The contest draws over 2,000 entries from Western Canada, the mainland United States, Hawaii, and the South Pacific. From these, 75 entries are selected as finalists, with many wildly inventive variations of the basic poke. The public is invited to taste after the judging, and it does not take long for the poke to disappear amidst a murmur of "mmmms" and "ahhs."

Ceviche, Poke and Sushi Bar preps are essentially different processes.
A ceviche uses acid to cure or literally cook the fish or shellfish whereas a poke or the Sushi Bar preps such a Maguro, avocado, shoyu, ginger and sesame oil are flavorings for the raw fish.
All are very good but they are not the same.-Dick

budrichard wrote:Ceviche, Poke and Sushi Bar preps are essentially different processes.
A ceviche uses acid to cure or literally cook the fish or shellfish whereas a poke or the Sushi Bar preps such a Maguro, avocado, shoyu, ginger and sesame oil are flavorings for the raw fish.
All are very good but they are not the same.-Dick

Agreed. I think you just stated my point better than I did. I was trying to say the same thing, that what you get in a sushi bar would be more along the lines of a poke as opposed to a traditional Ceviche.

you can get ceviche at Bistro Wasabi. There are two locations. One in Hoffman Estates and one in Lake in the Hills.

Bistro Wasabi II
1578 W Algonquin Rd
Hoffman Estates

Bistro Wasabi I
4590 W Algonquin Rd
Lake in the Hills

While you're there try Magurao Salad. It's similar to ceviche but instead of mix sashimi, they use spicy tuna which is delicious