ce·vi·che or se·vi·che (sə-vēchā, 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 the Appendix of Indo-European roots).]
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