ceviche

• cebiche
• seviche

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”)

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

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.

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

From Spanish

ceviche m (plural ceviches)

1. ceviche

ceviche m (plural ceviches)

1. Alternative spelling of cebiche

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