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ce·vi·cheor 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).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
a South American dish consisting of seafood marinated in citrus fruit, usually served in a salad
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.