Traditional completely raw dishes from different countries

Japan
Sashimi – Thinly sliced raw fish or seafood

Basashi – Thinly sliced raw horse meat

Torisashi – Raw chicken (in some regions)

South Korea
Yukhoe – Seasoned raw beef strips, often with raw egg yolk

Hoe – Broad category of raw fish or meat dishes

Lebanon / Syria / Levant
Kibbeh Nayyeh – Raw minced lamb or beef mixed with fine bulgur and spices

Turkey
Çiğ Köfte – Traditional version made with raw ground meat (modern versions are often meatless)

Italy
Carpaccio – Paper-thin raw beef (or fish)

Carne Cruda – Raw beef preparations from northern Italy (e.g. Carne Cruda all’Albese)

France / Belgium
Steak Tartare – Finely chopped raw beef with seasonings and raw egg yolk

Filet Américain – Belgian-style raw beef spread

Germany
Mett – Seasoned raw minced pork, often eaten on bread

Ethiopia
Kitfo – Minced raw beef with spiced butter and spices

Gored Gored – Cubes of raw beef

Tere Siga – Simple raw meat strips

Peru / Ecuador / Chile
Ceviche – Raw fish or seafood cured only in citrus juice

Mexico
Aguachile – Raw shrimp or seafood in lime juice with chili

Philippines
Kinilaw – Raw fish marinated in vinegar or citrus

Thailand
Koi Pla – Spicy minced raw fish salad

Malaysia
Hinava – Raw fish marinated with citrus and local ingredients (Kadazan-Dusun)

Umai – Raw fish dish of the Melanau people

Indonesia
Gohu Ikan – Raw fish preparation from North Maluku

Fiji / Pacific
Kokoda – Raw fish in citrus and coconut milk

E’ia Ota (Tahiti) – Raw tuna in lime and coconut milk

Kitfo – Minced raw beef with spiced butter and spices

Hawaii
Poke – Diced raw fish (usually tuna) mixed with seasonings such as soy sauce, sesame oil, and onions

Inuit / Arctic regions
Muktuk – Raw whale skin with blubber
Traditional raw seal, caribou, and fish

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