A Latin American dish of raw fish or seafood marinated in citrus juices, typically lime, which chemically 'cooks' the protein. It's often mixed with onions, peppers, and herbs.
Possibly from Spanish 'escabeche' (pickled) or Quechua 'siwichi.' The dish predates Spanish colonization, with ancient Peruvian cultures using fermented corn beer before citrus fruits were introduced.
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