Seafood dishes including poke, ceviche, and tartare

Whether you’re dialing in your wellness routine or simply craving something fresh and flavorful, ocean-inspired dishes like poké, ceviche, and tartare offer delicious ways to eat clean while embracing cultural variety. As consumers explore more plant-based seafood and unique seafood dishes, understanding the differences between these global staples can help you choose what’s best for your taste buds and your values.

What’s the Difference Between Poké, Ceviche, and Tartare?

Let’s break down the difference between poké and ceviche, and how tartare fits into the mix.

Poké (pronounced poh-kay) is a traditional Hawaiian dish that originally featured cubed reef fish seasoned with sea salt, seaweed, and kukui nuts. Over time, poké evolved, especially on the West Coast, where it embraced new flavors like sesame oil, soy sauce, and spicy aioli. Today, poké bowls are highly customizable, often built with fresh proteins like tuna or salmon, a variety of mix-ins, and your choice of base (rice, greens, zucchini noodles, etc.). You can even build a plant-based poké bowl using tofu and fresh veggies.

Ceviche, on the other hand, is rooted in Latin America; especially coastal Peru and Mexico. It typically features raw fish marinated in citrus juice (usually lime), which “cooks” the fish through acid rather than heat. This process gives ceviche a bright, tangy flavor profile and is often paired with onions, cilantro, and chili peppers. Unlike poké, ceviche isn’t usually served in bowls with grains or greens, it’s more of a cold appetizer or side.

Tartare, often associated with French cuisine, traditionally refers to finely chopped raw beef, but seafood tartare — usually made with tuna or salmon — is also widely enjoyed. It’s typically seasoned with ingredients like olive oil, capers, and mustard and served in a compact, molded shape, often with toast points or crackers.

While they all highlight raw seafood, poké, tartare, and ceviche differ in preparation, seasoning, and presentation, each representing the flavors and traditions of their region.

The Rise of Plant-Based Ocean Foods

Craving ocean flavor but sticking to plant-based eating? You’re not alone! The rise of plant-based seafood is bringing bold new options to the table. From marinated tofu and hearts of palm ceviche to algae-based tuna alternatives, these dishes deliver fresh, coastal vibes without the fish.

At Poké House, you can build your own plant-based poké bowl with clean, flavorful ingredients like organic tofu, seaweed salad, purple cabbage, and citrus ponzu. All served in a biodegradable bowl that’s as good for the planet as it is for your plate.

Poke House poke bowl ingredients — Choose your ingredients!

At Poké House, you can choose your favorite proteins and ingredients to build your perfect bowl!

How to Make a Healthier Bowl Choice

Looking to enjoy the benefits of eating plant-based foods without sacrificing flavor? Here's how you can make your bowl satiating, fresh, and nutritious:

· Pick your base: Go with greens for a low-carb foundation or brown rice for lasting energy.

· Add lean or plant-based protein: Options like tofu or shrimp keep things light yet satisfying.

· Pile on veggies: Fiber-rich picks like purple cabbage, cucumbers, or edamame add crunch and nutrients.

· Sauce smartly: Choose house-made favorites like house shoyu or citrus ponzu for bold flavor with fewer calories!

Fresh poke bowl ingredients — Fresh ingredients, prepared daily

All our ingredients are delivered and prepared daily!

Bring It Back to the Bowl

At Poké House, we celebrate the balance of tradition, taste, and wellness. Whether you're trying classic tuna poké, going bold with ceviche-inspired toppings, or creating a plant-based poké bowl, we’re here to make eating well easy, satisfying, and sustainable. Visit us today and build your perfect bowl, one that’s good for you and good for the ocean!