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Ceviche ((:seˈβitʃe)) is a seafood dish popular in the coastal regions of Latin America.〔González and Ross, ''Entre el comal y la olla: fundamentos de gastronomía costarricense'', p. 171〕 The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ''ají'' or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain.〔Rodriguez, ''The Great Ceviche Book'', pp. 5-10〕〔Harrison, ''Beyond Gumbo'', p. 85〕 As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.〔Benson et al. ''Peru'' p. 78〕 Along with an archaeological record suggesting the consumption of a food similar to ceviche nearly 2,000 years ago,〔 historians believe the predecessor to the dish was brought to Peru by Moorish women from Granada, who accompanied the Spanish conquistadors and colonizers, and this dish eventually evolved into what now is considered ceviche.〔 Peruvian chef Gastón Acurio further explains the dominant position that Lima held through four centuries as the capital of the Viceroyalty of Peru allowed for popular dishes such as ceviche to be brought to other Spanish colonies in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.〔Revolución de los gustos en el Perú pp. 80-81〕 Ceviche is nowadays a popular international dish prepared in a variety of ways throughout the Americas, reaching the United States in the 1980s.〔 The greatest variety of ceviches are found in Peru, Colombia, and Ecuador; but other distinctly unique styles can also be found in coastal Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama, the Caribbean, and several other nations.〔〔 == Etymology == The origin of the name of the dish is also disputed. One hypothesis suggests the common Spanish word for the dish, ''cebiche'', has its origin in the Latin word ''cibus'',〔 which translates to English as "food for men and animals."〔 〕 Another hypothesis, supported by the Royal Spanish Academy, is the name might derive from the Spanish-Arabic word ''assukkabáǧ'', which itself derives from the Arabic word ''sakbāj'' (, meaning meat cooked in vinegar).〔 (【引用サイトリンク】title=Real Academia Española: cebiche )〕〔Hans Wehr, ''Arabic-English Dictionary.'' Otto Harrassowitz KG: 1994. Page 486〕 It is ultimately from the unattested Middle Persian *''sikbāg'', from ''sik'' ("vinegar")〔"sik" in David Neil MacKenzie (1986), ''A Concise Pahlavi Dictionary'', London: Oxford University Press, ISBN 0-19-713559-5〕 and *''bāg'' ("soup"), which also yielded the Persian word ''sekbā'' (, a soup made with meat, vinegar, and grouts).〔 in ''Dehkhoda Dictionary''〕 Further hypotheses base the origin of the term on ''escabeche'', Spanish for pickle, or it is simply a variation of the word ''siwichi'', the traditional Quechua name for the dish.〔 The name of the dish may be spelled variously as ''cebiche'', ''ceviche'', or ''seviche'', but the more common spelling in Peru is Ceviche with "v" based on location;〔 all three spelling variations are accepted by the Royal Spanish Academy,〔〔〔 the official institution responsible for regulating the Spanish language. Despite this, other local terms, such as ''cerbiche'' and ''serviche'', are still used as variations to name the dish.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ceviche」の詳細全文を読む スポンサード リンク
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