Origin of cevicheAmerican Spanish
a Latin American dish consisting of pieces of raw fish or shellfish marinated in lime juice with chilies, chopped tomatoes, etc., and served chilled as an appetizer
Raw seafood marinated in a mixture of lime or lemon juice and spices until the citrus causes the seafood to become firm, served as an appetizer.
Origin of cevicheSpanish cebiche, ceviche from Arabic sikbāj meat cooked in vinegar from Middle Persian sikbāg sik vinegar -bāg food, broth ( from Old Iranian -pāka- cooked (with or in) ; see pekw- in Indo-European roots.)
From Spanish ceviche.