ceviche - Synonyms of ceviche | Antonyms of ceviche | Definition of ceviche | Example of ceviche | Word Synonyms API

Article	Example
Ceviche	Along with an archaeological record suggesting the consumption of a food similar to ceviche nearly 2,000 years ago, some of the historians believe the predecessor to the dish was brought to Peru by Moorish women from Granada, who accompanied the Spanish conquistadors and colonizers, and this dish eventually evolved into what now is considered ceviche. Peruvian chef Gastón Acurio further explains the dominant position that Lima held through four centuries as the capital of the Viceroyalty of Peru allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.
Ceviche	The origin of the name of the dish is also disputed. One hypothesis suggests the common Spanish word for the dish, "cebiche", has its origin in the Latin word "cibus", which translates to English as "food for men and animals." Another hypothesis, supported by the Royal Spanish Academy, is the name might derive from the Spanish-Arabic word "assukkabáǧ", which itself derives from the Arabic word "sakbāj" (, meaning meat cooked in vinegar). It is ultimately from the unattested Middle Persian "sikbāg", from "sik" ("vinegar") and "bāg" ("soup"), which also yielded the Persian word "sekbā" (, a soup made with meat and vinegar). Further hypotheses base the origin of the term on "escabeche", Spanish for pickle, or it is simply a variation of the word "siwichi", the traditional Quechua name for the dish.
Ceviche	In Nicaragua and Costa Rica, the dish includes marinated fish, lime juice, salt, ground black pepper, finely minced onions, coriander (cilantro) and finely minced peppers. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side, as in Mexico. Popular condiments are tomato ketchup, mayonnaise, and tabasco sauce. The fish is typically tilapia or corvina, although mahi-mahi, shark and marlin are also popular.
Ceviche	In the Northern Mariana Islands, "kelaguen", is another ceviche-type dish among the Chamorro people. It is derived from and closely resembles the Filipino "kilawin". It is believed to have originated from Filipino settlers during the Manila galleon trade in the Spanish period. Like the Filipino "kilawin", the Chamorro dish is also not restricted to fish or seafood, and can use cooked meat (commonly chicken or beef), but it is influenced by the Latin American version in that they exclusively use citrus juices. It is usually served with "titiya" (Chamorro tortillas) during fiestas.
Ceviche	The American Dietetic Association urges women to avoid ceviche during pregnancy.
Ceviche	The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with "ají" or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.
Ceviche	The name of the dish may be spelled variously as "cebiche", "ceviche", or "seviche", but the more common spelling in Peru is Ceviche with "v" based on location; all three spelling variations are accepted by the Royal Spanish Academy, the official institution responsible for regulating the Spanish language. Despite this, other local terms, such as "cerbiche" and "serviche", are still used as variations to name the dish.
Ceviche	Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes.
Ceviche	In Peru, ceviche has been declared to be part of Peru's "national heritage" and has even had a holiday declared in its honor. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange ("naranja agria") juice, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn-on-the-cob, and slices of cooked sweet potato. Regional or contemporary variations include garlic, fish bone broth, minced Peruvian "ají limo", or the Andean chili "rocoto", toasted corn or "cancha" and "yuyo" (seaweed). A specialty of Trujillo is ceviche prepared from shark ("tollo" or "tojo"). "Lenguado" (sole) is often used in Lima. The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian-Japanese chefs including Dario Matsufuji and Humberto Sato. Many Peruvian "cevicherías" serve a small glass of the marinade (as an appetizer) along with the fish, which is called "leche de tigre" or "leche de pantera."
Ceviche	In El Salvador and Nicaragua one popular ceviche recipe is "ceviche de concha negra" ("black conch ceviche"), known in Mexico as "pata de mula" ("mule's foot"). It is dark, nearly black, with a distinct look and flavor. It is prepared with lime juice, onion, yerba buena, salt, pepper, tomato, Worcestershire sauce, and sometimes picante (any kind of hot sauce or any kind of hot pepper) as desired.