Plural of ceviche: a South American dish of raw fish or seafood cured in citrus juice, typically served as an appetizer.
From Spanish 'ceviche,' possibly from the Quechua 'siwichi' (fresh fish), combined with Spanish cooking techniques. The word spread as the dish became internationally famous.
Ceviche doesn't use heat to cook the fish—the acid in lemon or lime juice denatures the proteins the same way heat does, which is why it's technically 'cooked' without a stove!
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