"notbob" > wrote in message
...
> On 2005-09-30, CS_112anm25 > wrote:
>> I have a great recepie for Ceviche, a classic mexican meal.
>>
>> 1 lb. cooked and diced shrimp
>> 1 lb. cooked and diced calamari
>
> Googling around will reveal that cebiche (from cebo, or bait, also
> ceviche, seviche) can include cooked seafood, typically shrimp, squid,
> and octopus. But, while popular in many S. American countries,
> cebiche is most often associated with Peru where it's the national
> dish. Naturally, someone is bound to dispute the origins, in this
> case Ecuador. I've had it with raw fish, cooked shrimp, and raw
> scallops. If done well, it's all good.
>
> nb


http://www.epicurious.com/cooking/ho.../entry?id=4518



seviche
[seh-VEE-chee, seh-VEE-cheh, seh-VEESH]
An appetizer popular in Latin America consisting of raw fish marinated in citrus
(usually lime) juice. The action of the acid in the lime juice "cooks" the fish,
thereby firming the flesh and turning it opaque. Onions, tomatoes and green
peppers are often added to the marinade. Only very fresh fish should be used for
this dish. POMPANO, red SNAPPER and SOLE are the fish most often selected for
seviche (which is also spelled ceviche and cebiche ).
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler H

http://www.m-w.com/dictionary/seviche

One entry found for seviche.
Main Entry: se·vi·che
Pronunciation: s&-'vE-(")chA, -chE
Function: noun
Etymology: American Spanish
: a dish of raw fish marinated in lime or lemon juice often with oil, onions,
peppers, and seasonings and served especially as an appetizer