3 syllables: Ce, vi, che. Stress on vi.
suh-VEE-chay
/səˈviːtʃeɪ/
Ceviche is pronounced suh-VEE-chay (/səˈviːtʃeɪ/). It has three syllables (Ce-vi-che), with the stress on "vi". 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.
nounCeviche 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.
How to Pronounce Ceviche
"I ordered ceviche with shrimp and lime."
"The chef presented a ceviche tasting flight featuring several varieties."
"In Peru, ceviche is a staple served with corn and sweet potato."
Pronounce it as three syllables: se-vee-che. The stress is on the second syllable: se-VE-tzhee? Correction: in IPA for US: /seˈvi.tʃe/. In more anglicized speech you may hear /səˈviːtʃeɪ/; aim for /seˈvi.tʃe/ in careful speech. Start with /s/ then /e/ (as in 'set'), then /vi/ with a clear /i/, and finish with /tʃe/ (like 'che' in 'cheese'). Mouth: keep lips neutral on the initial vowel, place the tongue to rise toward the palate for /v/, finish with a light aspirated /tʃ/ and an open /e/.
Common errors include misplacing stress (pronouncing se-vi-che with stress on the first syllable) and substituting a hard ‘t’ for the final ‘ch’ sound. Another frequent error is a prolonged final vowel, turning it into /seˈviːtʃei/ rather than the crisp /seˈvi.tʃe/. To correct: place primary stress on the second syllable, ensure the final is a crisp palatal /tʃ/ followed by a short /e/. Keep the /v/ voiced between vowels and avoid a “vee-eh” glide at the end.
In US English, /seˈviːtʃe/ with a rhotic r-less? US is non-rhotic for the word; accent shows a clear /v/ and final /e/. UK English tends to closer to /sɪˈviːtʃeɪ/? Actually UK often mirrors US; features may include even more clipped final /e/. Australian English often uses /ˈsɛviːtʃiː/? Wait—keep to standard: US /seˈvi.tʃe/, UK /səˈviːtʃeɪ/ approximating /siː-veh-CHE/; AU around /siˈviːtʃeɪ/ with slight vowel lengthening and vowel quality akin to British RP vowels. The key differences: vowel quality of the initial e, and final vowel length; rhotics: US and AU may be rhotic in casual speech; UK typically non-rhotic.
Because it blends Spanish phonemes into English phonotactics: the /v/ between vowels, the palatal /tʃ/ sequence, and the final /e/ that can be reduced in fast speech. The Spanish-influenced two-consonant cluster -v- and -ch- can trip English speakers who expect a clearer /k/ or /tʃ/ in final position. Also, the stress placement on the second syllable isn’t intuitive for non-Spanish speakers who may default to initial-stress words. Focus on crisp /tʃ/ and a stable /e/ at the end, with moderate vowel length for the first two syllables.
A useful trick is to anchor your tongue for the /ˈvi/ portion: place the body of your tongue high and toward the front for the /i/ and then relax into the /tʃ/ with a small bite-like motion of the tongue tip against the alveolar ridge. Practice with the phrase ‘se-VEET-che’ in a slow tempo, then gradually add faster tempo while keeping the /tʃ/ crisp and not blending into /tʃeɪ/.
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Ceviche comes from the Spanish ceviche, derived from the Old Vizcaíno term seviche or siete? The most widely accepted origin is from the Quechua word siwichi, meaning fresh raw fish, used by coastal Peruvians who preserved fish by marinating it in acidic citrus. The Spanish adapted the term to ceviche over the colonial period, incorporating the dish into broader Latin American cuisine. The practice of curing seafood with lime or lemon predates modern refrigeration and aligns with other salt/sour preservation methods in coastal Peru since pre-Columbian times. In early culinary literature, ceviche was described as “pescado cocido por el limón” (fish cooked by lemon juice), though the modern interpretation emphasizes the raw, curdled texture rather than true cooking. First known print attestations appear in late 19th to early 20th century colonial culinary accounts; the term gained global popularity through Peruvian cuisine and later through diasporic Latin American communities and contemporary gastronomy. The word’s journey reflects colonial linguistic blending, indigenous ingredients, and a modern emphasis on fresh, citrusy marinades as a hallmark of coastal Latin American flavors.
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💡 These words have similar meanings to "Ceviche" and can often be used interchangeably.
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Words that rhyme with "Ceviche"
-eve sounds
-ave sounds
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