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