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EnglishEdit

NounEdit

cebiche (countable and uncountable, plural cebiches)

  1. Alternative spelling of ceviche

SpanishEdit

 
Spanish Wikipedia has an article on:
Wikipedia es

Alternative formsEdit

EtymologyEdit

Possibly either from cebo +‎ -iche; cognate to escabeche from Arabic سكباج (sikbāǧ), from Middle Persian; or possibly from Quechua siwichi; or even from Latin cibus.

PronunciationEdit

  • (Castilian) IPA(key): /θeˈbit͡ʃe/, [θeˈβit͡ʃe]
  • (Latin America) IPA(key): /seˈbit͡ʃe/, [seˈβit͡ʃe]

NounEdit

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.

SynonymsEdit

Derived termsEdit

See alsoEdit

ReferencesEdit

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

Further readingEdit