How Do You Spell SEVICHE?

Pronunciation: [sɛvˈiːʃ] (IPA)

The correct spelling of the popular Latin American dish is "ceviche," with a "c" instead of an "s." The word comes from Spanish, in which "c" is pronounced like the English "s." In IPA phonetic transcription, the word is spelled /seɪˈvi.tʃeɪ/. It is a seafood dish made with raw fish that is marinated in lime juice and mixed with chopped onions, peppers, and cilantro. It is a refreshing and flavorful dish that is beloved by many.

SEVICHE Meaning and Definition

  1. Seviche, also spelled ceviche or cebiche, refers to a traditional Latin American dish consisting of raw fish or seafood that is marinated or cured in citrus juices, typically lime or lemon. This culinary delicacy is popular in several countries across Central and South America, including Peru, Mexico, Ecuador, and Chile, each with their own regional variations and styles of preparation.

    The process of making seviche involves cutting the fish or seafood into small, bite-sized pieces and immersing them in the acidic citrus juice. The acid in the juice helps "cook" the raw meat, denaturing the proteins and giving it a firm, opaque appearance as if it had been cooked with heat. However, it is important to note that seviche is not actually cooked with heat and the fish remains raw in terms of temperature.

    In addition to the citrus juice, seviche often includes a variety of other ingredients to enhance its flavors. Common additions may include chopped onions, tomatoes, chili peppers, cilantro, garlic, and salt. The dish is usually left to marinate in the refrigerator for a period of time, typically ranging from a few minutes to several hours, allowing the flavors to meld together and the fish to fully "cook" in the acidic mixture.

    Seviche is often enjoyed as a refreshing and light appetizer or main dish, particularly during hot summer months. Its vibrant flavors and tangy, citrusy profile make it a popular and refreshing choice for seafood lovers.

Etymology of SEVICHE

The word "ceviche" or "seviche" comes from Spanish "cebiche", which is derived from the Quechuan word "siwichi". Quechuan is an indigenous language spoken in the Andean region of South America, specifically Peru and Ecuador. The term "siwichi" refers to a dish prepared by marinating raw fish or seafood in citrus juices, which gives it a tangy flavor while also serving as a means of preservation. The word eventually made its way into Spanish, and today, "ceviche" or "seviche" refers to this popular dish enjoyed in various Latin American countries.