Ceviche is a dish that started in Latin America. Cooks cut raw fish — sometimes prawns or other seafood — into pieces and leave them in lemon or lime juice with oil, onion, chilli, and herbs. The sour juice firms the fish and turns it pale, so it is not heated on a stove, but it is not left as sushi either; the juice does real work.

Ceviche is a dish that started in Latin AmericaCeviche是一道源自拉丁美洲的料理。Cooks cut raw fish廚師把生魚 sometimes prawns or other seafood有時候是蝦子或其他海鮮 into pieces and leave them in lemon or lime juice with oil, onion, chilli, and herbs切成小塊，浸泡在檸檬汁或萊姆汁裡，加上油、洋蔥、辣椒和香草。The sour juice firms the fish and turns it pale酸酸的果汁會讓魚肉變緊實、顏色變淡， so it is not heated on a stove所以它不是用爐火加熱的， but it is not left as sushi either但也不是像壽司那樣直接生吃不處理； the juice does real work果汁在裡面確實有在起作用。

In Peru, Mexico, and nearby countries it can be everyday food; in many other places it is restaurant food.

In Peru, Mexico, and nearby countries在秘魯、墨西哥和附近的國家， it can be everyday food它可以是日常食物； in many other places在其他很多地方， it is restaurant food它是餐廳裡才吃得到的料理。

English menus nearly always use this spelling (Spanish also has cebiche).

English menus nearly always use this spelling英文菜單幾乎都用這種拼法； Spanish also has cebiche西班牙文裡也有cebiche這種拼法。

People now put the name on similar sour, raw-style plates that are not fish, but the first meaning is the fish.

People now put the name on similar sour, raw-style plates that are not fish現在人們也會把這個名字用在類似的酸味、生食風格的料理上，就算不是魚也一樣， but the first meaning is the fish但最初的意思指的是魚。