Definitions For Ceviche

Noun

CEVICHE. (countable and uncountable, 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.

Translations

Arabic: سيبيتشي, m (sybytshi) Esperanto: cebiĉe, ceviĉe French: ceviche, m German: Ceviche, n Japanese: セビチェ (sebiche) Korean: 세비체 Russian: севи́че, m Spanish: cebiche, m Thai: סביצ׳ה (say bì chay, alt=เซบิเช) Ukrainian: севі́че, m

Alternative forms

cebiche seviche

Etymology

Borrowed from {{bor, en, es, cebiche}}, of uncertain origin. Suggestions include: Latin cibus ("food") from {{der, en, xaa}}, from {{der, en, ar, سِكْبَاج, g=m}}, سِكْبَاجَة, g=f, , the dish ‘sikbaj’, meat cooked in vinegar, from {{der, en, pal, *sḵbʾk', tr=*sikbāg}} (whence {{cog, fa, سکبا, tr=sekbâ}}) (in which case ceviche is related to escabeche) {{der, en, qu, siwichi, t=undercooked; ceviche}}