ceviche

English

A lobster and shrimp ceviche

Alternative forms

• cebiche
• seviche

Etymology

Borrowed from Spanish cebiche, of uncertain origin. Suggestions include:

• Latin cibus (“food”)
• from Andalusian Arabic [Term?], from Arabic سِكْبَاج‎ m (sikbāj), سِكْبَاجَة‎ f (sikbāja, “the dish ‘sikbaj’, meat cooked in vinegar”), from Middle Persian *sḵbʾk' (*sikbāg) (whence Persian سکبا‎ (sekbâ)) (in which case ceviche is related to escabeche)
• Quechua siwichi (“undercooked; ceviche”)

Pronunciation

• IPA^(key): /səˈviːtʃeɪ/
• Hyphenation: ce‧vi‧che

Noun

ceviche (countable and uncountable, plural ceviches)

1. (cooking) Raw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America.

Translations

raw seafood cured by marination in an acidic medium

• Arabic: سيبيتشي‎ m (sybytshi)
• Esperanto: cebiĉe, ceviĉe
• French: ceviche (fr) m
• German: Ceviche (de) n
• Japanese: セビチェ (sebiche)

• Korean: 세비체 (sebiche)
• Russian: севи́че (ru) m (sevíče)
• Spanish: cebiche m
• Thai: เซบิเช (say bì chay)
• Ukrainian: севі́че m (sevíče)

References

• Gran Cocina Latina (2012) by Maricel Presilla, p. 479. →ISBN.

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French

Etymology

From Spanish

Noun

ceviche m (plural ceviches)

1. ceviche

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Spanish

Noun

ceviche m (plural ceviches)

1. Alternative spelling of cebiche

Further reading

• “ceviche” in Diccionario de la lengua española, Vigésima tercera edición, Real Academia Española, 2014.