- 1酸橘汁醃生魚（菜單上多半直接寫 ceviche）
Ceviche is a dish that started in Latin America. Cooks cut raw fish — sometimes or other seafood — into pieces and leave them in lemon or lime juice with oil, onion, , 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. In Peru, Mexico, and nearby countries it can be everyday food; in many other places it is restaurant food. English menus nearly always use this spelling (Spanish also has cebiche). People now put the name on similar sour, raw-style plates that are not fish, but the first meaning is the fish.
組成Borrowed from Spanish cebiche; the deeper origin is uncertain. It is sometimes set beside escabeche (a vinegar pickle), but that link is not settled.
原始詞典資料1 筆記錄
以下是外部詞典記錄的用法，摘錄並精簡格式，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
cevichenoun/səˈviːtʃeɪ/
- 1
cookingfoodlifestyleRaw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America.
摘錄自 英文維基詞典 English Wiktionary，已精簡格式；依 CC BY-SA 4.0 授權使用，改動後的內容同樣以此授權提供。