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Ceviche

Ceviche got its name from the Quechua word "siwichi". However, it is more likely for the name to be a cognate of the Spanish word "escabeche" (marinade), derived from the Arabic term "sikbaj".

A marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat.