Ceviche and tartare are both dishes consisting of raw fish or seafood marinated in a mixture of acidic liquids such as lime juice.  The difference between the two dishes lies in the way they are prepared. Ceviche is typically prepared by marinating thinly sliced pieces of fish or seafood for several hours in citrus juices and then served with vegetables, herbs, and spices.  Tartare is usually made using larger chunks of fish or seafood that have been finely chopped or blended into a paste and then combined with other ingredients, such as seasonings, herbs, capers, mustard, etc., to create a dish that can be eaten safely without needing to be cooked first. Additionally, ceviche is often served cold, while tartare is typically served at room temperature. Overall, ceviche and tartare are both delicious dishes that make great meals or appetizers, but they differ in their preparation methods and the type of fish or seafood used. If you're searching for a unique way to enjoy raw fish, give either one a try!