ceviche

The word 'ceviche' entered English from Spanish, specifically Latin American Spanish. The Spanish term itself is of disputed origin, with the most widely accepted theory tracing it to the Quechua word 'siwichi', meaning 'fresh or tender fish'. Another plausible theory suggests it derives from the Spanish word 'escabeche', referring to a dish of pickled fish or meat. The culinary technique, involving the "cooking" of fish using acidic citrus juice, is ancient and was practiced in pre-Columbian coastal Peru. The name, along with the dish, spread globally, becoming a standard term in international cuisine for this specific preparation of marinated seafood.

This is a loanword adopted as a single, unanalyzable unit in English.