Definitions for cevichesəˈvi tʃeɪ, -tʃi
This page provides all possible meanings and translations of the word ceviche
Random House Webster's College Dictionary
ce•vi•chesəˈvi tʃeɪ, -tʃi(n.)
an appetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices.
Origin of ceviche:
1950–55; < AmerSp
A form of seafood appetizer marinaded in citrus, found primarily in Latin America
Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. It may be safer to prepare it with frozen or blast-frozen fish due to Anisakis parasites. The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. The invention of the dish is also attributed to other coastal societies, such as the Polynesian islands of the south Pacific. The Spanish, who brought from Europe citrus fruits, such as lime, could have also originated the dish with roots in Moorish cuisine. However, the most likely origin lies in the area of present-day Peru.
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