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 (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.

References

• Gran Cocina Latina (2012) by Maricel Presilla, p. 479. ISBN 978-0-393-05069-1.

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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