Which dish is defined as finely chopped raw meat or fish?

Which dish is defined as finely chopped raw meat or fish?

• A. Carpaccio
• B. Ceviche
• C. Crudo
• D. Tartare

Answer: (D)

Finely chopping raw meat or fish into a cohesive, scoopable texture is what defines tartare. In a classic steak tartare, the beef is minced very finely and mixed with seasonings like onions, capers, mustard, and oil, often finished with a raw egg yolk on top. Other dishes involve raw preparations but don’t center on finely chopped meat or fish. Carpaccio is raw but presented as ultra-thin slices, not chopped. Crudo refers to raw preparations in Italian cuisine that are usually sliced or chunked, not necessarily minced. Ceviche is raw fish cured in citrus or acidic marinade, which changes texture and isn’t simply finely chopped raw. So the term that best matches “finely chopped raw meat or fish” is tartare.

Finely chopping raw meat or fish into a cohesive, scoopable texture is what defines tartare. In a classic steak tartare, the beef is minced very finely and mixed with seasonings like onions, capers, mustard, and oil, often finished with a raw egg yolk on top. Other dishes involve raw preparations but don’t center on finely chopped meat or fish. Carpaccio is raw but presented as ultra-thin slices, not chopped. Crudo refers to raw preparations in Italian cuisine that are usually sliced or chunked, not necessarily minced. Ceviche is raw fish cured in citrus or acidic marinade, which changes texture and isn’t simply finely chopped raw. So the term that best matches “finely chopped raw meat or fish” is tartare.