Ceviche

Part of speech: noun

Pronunciation: /səˈviːt͡ʃeɪ/

Definitions

1. A seafood delicacy where raw marine ingredients are marinated in citrus juice, creating a tangy dish often enhanced with spices and vegetables
2. A traditional dish that involves the infusion of raw fish or shellfish immersed in acidic juices, resulting in a refreshing flavor that is typically spiced and garnished
3. A dish made by soaking fresh seafood in lemon or lime juice until it is cured and flavored with herbs and seasonings

Etymology: Ceviche is a Spanish-American borrowing, and its exact origin is genuinely unclear. The Spanish form "cebiche" is the likely direct source for the English word, and its relative "escabeche" points to a family of preserved dishes in which food is marinated or pickled in an acidic liquid. The Spanish word is connected to that older idea of pickling rather than to any specific fish dish, which makes the shift in meaning the key to the story. Many accounts link the word to Peru, where a dish of raw fish cured in citrus juice is especially associated with the coast, but the word's earlier history is murky and has been debated by scholars. What is clear is that the core idea is acid doing the cooking: the citrus or other acidic juice firms up and "cooks" the flesh without heat, which is why the dish is served raw in appearance but is not raw in the usual sense.

Synonyms: marinated fish, citrus fish dish