ceviche
Contents
English[edit]
Alternative forms[edit]
Etymology[edit]
Borrowing 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[edit]
Noun[edit]
ceviche (plural ceviches)
- (cooking) Raw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America.
References[edit]
- Gran Cocina Latina (2012) by Maricel Presilla, p. 479. ISBN 978-0-393-05069-1.
French[edit]
Etymology[edit]
From Spanish
Noun[edit]
ceviche m (plural ceviches)
Spanish[edit]
Noun[edit]
ceviche m (plural ceviches)
- Alternative spelling of cebiche
Categories:
- English terms borrowed from Spanish
- English terms derived from Spanish
- English terms derived from Latin
- English terms derived from Andalusian Arabic
- English terms derived from Arabic
- English terms derived from Middle Persian
- English terms derived from Quechua
- English 3-syllable words
- English terms with IPA pronunciation
- English lemmas
- English nouns
- English countable nouns
- en:Cooking
- French terms derived from Spanish
- French lemmas
- French nouns
- French masculine nouns
- French countable nouns
- Spanish lemmas
- Spanish nouns
