cebiche

cebiche (countable and uncountable, plural cebiches)

1. Alternative spelling of ceviche

• ceviche, sebiche, seviche

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 Spanish escabeche
• from Quechua siwichi (“undercooked; ceviche”)
• from Latin cibus (“food”)

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

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

• → Belizean Creole: seveecheh

• platacho

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

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