Ceviche is a noun for a seafood dish where raw fish is marinated in acidic citrus (often lime) and seasoned with ingredients like onions, cilantro, and chili. The preparation relies on acid-chemical denaturation rather than heat. The term is used primarily in Latin American cuisines, especially Peruvian, Mexican, and Central American contexts, and it refers to the dish as a whole or the act of marinating the fish.
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