ceviche

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ce·vi·che

or se·vi·che C0219700 (sə-vē′chā, sĕ-)n. Raw seafood marinated in a mixture of lime or lemon juice and spices until the citrus causes the seafood to become firm, served as an appetizer.
[Spanish cebiche, ceviche, from Arabic sikbāj, meat cooked in vinegar, from Middle Persian *sikbāg : sik, vinegar + -bāg, food, broth (from Old Iranian *-pāka-, cooked (with or in); see pekw- in Indo-European roots).]

ceviche

(səˈviːtʃɪ) na South American dish consisting of seafood marinated in citrus fruit, usually served in a salad

ce•vi•che

or se•vi•che

(səˈvi tʃeɪ, -tʃi)
n. an appetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices. [1950–55; < American Spanish]
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