cebiche
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English
Noun
cebiche (countable and uncountable, plural cebiches)
- Alternative spelling of ceviche
Spanish
Alternative forms
Etymology
Uncertain. Theories include:
- from cebo + -iche
- from Andalusian Arabic , 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; possibly through earlier *cibeche which underwent metathesis under the influence of cebo
- from Quechua siwichi (“undercooked; ceviche”).
Pronunciation
- IPA(key): (Spain) /θeˈbit͡ʃe/
- IPA(key): (Latin America, Philippines) /seˈbit͡ʃe/
- Rhymes: -itʃe
- Syllabification: ce‧bi‧che
Noun
cebiche m (plural cebiches)
- (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
Descendants
- → Belizean Creole: seveecheh
See also
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