(redirected from seviches)


or se·vi·che  (sə-vē′chā, sĕ-)
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.

[Spanish 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).]


a South American dish consisting of seafood marinated in citrus fruit, usually served in a salad


or se•vi•che

(səˈvi tʃeɪ, -tʃi)
an appetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices.
[1950–55; < American Spanish]
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References in periodicals archive ?
One restaurant sold seviches with 6 cockle meats for $1.
Anadara grandis are cut in half when prepared in seviche (cockle meats, juice of limes, Citris aurantifolia; and condiments), whereas the meats of A.
The cockles are eaten in seviche, boiled with rice, or raw on the half-shell with condiments or lime juice.
Dishes of seviche or boiled rice and cockle meats are prepared with them.
The cockles are eaten for lunch and dinner and are prepared three ways: 1) boiled with rice, 2) in seviche, and 3) in soup.
The selling price for a seviche with cockle meat is $2.
In restaurants, a small seviche with five cockle meats sells for $1.
similis to eat at home in seviche and soup, and sell the rest to dealers in the villages.
similis/day during the week, but their sales increase to about 3,000 cockles on Saturdays because Ecuadoreans have a tradition of eating seviche, many made with cockles, every Saturday.