Definitions for "Ceviche"
Related Terms:
Harissa, Curry, Raita, Guacamole, Russian dressing, Berbere, Adobo, Curry powder, Chutney, Remoulade, Pimento, Tabbouleh, Tandoori, Gremolata, Galanga, Halva, Tahini, Sesame seeds, Panzanella, Cumin, Baba ghanoush, Niçoise, Kimchi, Coleslaw, Chili sauce, Aioli, Tomato sauce, Garam masala, Ketchup , Chili powder, Gazpacho, Cassareep, Worcestershire sauce, Escabèche, Chimichurri, Hummus, Rouille, Tapenade, Ginger root, Five-spice powder, Pimiento, Five spice powder, Cilantro, Shallots, Goulash, Fennel seeds, Pico de gallo, Masala, Scallions, Mace
Salad made of raw fish "cooked" in limejuice combined with tomatoes, onions, spices, chiles, served with chips as an appetizer.
raw seafood marinated or "cooked" in a citrus mixture.
El ceviche o cebiche es un platillo que se prepara con pescado o marisco crudo cortado en trozos pequeños y preparado en un adobo de jugo de limón o naranja agria, cebolla picada, sal y especias picantes.
light appetizer made of fish and/or shellfish "cooked" by marinating in limejuice, with onions, spices, chiles, and tomatoes, served with chips.
n., dish made of different types of seafood, with lots of lemon juice and onions
An appetizer popular in Latin America consisting of raw fish marinated in citrus (usually lime) juice. The action of the acid in the lime juice "cooks" the fish, thereby firming the flesh and turning it opaque.
Raw fish or shellfish that has been “cooked” in lime juice, typically enhanced with chiles, cilantro and onion. Avocados are a good compliment to ceviche.
a South American appetizer in which fresh raw fish is marinated in lime juice to "cook" it, along with onions, peppers and tomatoes.
Raw fish marinated in Mexican lime juice and mixed with tomatoes, onions, chiles and spices. Served as an appetizer.
seh-VEESH. An appetiser popular in Latin America consisting of raw fish marinated in lime juice which 'cooks' the fish, firming the flesh and turning it opaque.
raw fish or shellfish marinated in citrus juice
Raw fish and/or shellfish in a citrus marinade.
ceviche—Seafood (corvina-sea bass, conchas-shellfish, langostinos or camarones-small lobster or shrimp) marinated with lime or lemon, onion, garlic, cilantro (coriander leaves) and red peppers and served ice cold. Although we have never experienced any intestinal difficulties ceviche is raw, and seafood (especially shellfish) can be a source of several nasty bacteria. Corvina is more common, and generally safer than the other varieties.
A South American dish of raw white fish, marinated...
Ceviche (sometimes cebiche or seviche) is a form of marinated seafood salad that originated in the Viceroyalty of Peru. One theory suggests that it got its name from the Quechua "siwichi"; another theory suggests the name is derived from the Arabic term "sibesh" (acidic aromatic food) due to the participation of Moorish women that came to Peru during the viceroyalty, also hence the popular name Tapadas Limeñas. It would appear that the dish was developed in the regional north coast of Peru, somewhere between Lambayeque and La Libertad, as a mestizo inspiration involving the aromatic and acidic touch of the Moorish cuisine and the spicy touch of the Andean aboriginal cuisine.