cebiche

English

Noun

cebiche (countable and uncountable, plural cebiches)

1. Alternative spelling of ceviche

Spanish

Alternative forms

• ceviche, sebiche, seviche

Etymology

Uncertain. Theories include:

• from cebo +‎ -iche
• 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 cebiche is cognate to Portuguese escabeche and a doublet of escabeche
• from Quechua siwichi (“undercooked; ceviche”)
• from Latin cibus (“food”)

Pronunciation

• IPA^(key): (Spain) /θeˈbit͡ʃe/ [θeˈβ̞i.t͡ʃe]
• IPA^(key): (Latin America) /seˈbit͡ʃe/ [seˈβ̞i.t͡ʃe]
• Rhymes: -itʃe
• Syllabification: ce‧bi‧che

Noun

cebiche m (plural cebiches)

1. (Latin America, cooking) Raw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America

   Synonym: crudo

Derived terms

• cebichería

 

Descendants

• → Belizean Creole: seveecheh

See also

• platacho

References

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

Further reading

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