In article ,
wrote:


I'm not Peruvian nor do I speak Quechuan, and I have no national interest in the
matter. I do not _know_ where "ceviche" came from, and apparently, the
issue is up for debate, but based on what I do know, I'll stick with a
native word as the origin as most likely until something concrete shows
up.

Fine. I don't know the derivation either. I'll keep an open mind. In
fact I'll probably do more, and dig a little deeper. But derivations
are tricky things, and without evidence they often remain unsure.

In this case, I think the majority is against you, but that doesn't
mean you're wrong.

I will disagree strongly with Wolfert as an "expert" - ceviche, as
I know it (and as most of the Americas knows it) is by no means a method
of preserving fish, Mediterranean or otherwise.

You're welcome to disagree with Paula Wolfert as an "expert". By the
way she's not, as far as I know, European. She's based in San
Francisco. She's written a lot of books about food and its history,
both popular and academic. She might even know more about ceviche, and
have done more research about its origins, than either you or I.

http://www.paula-wolfert.com/about.html

I thought you might have heard of her.


I would not eat ceviche
that had been around a week at room temp...

No, we weren't talking about that. We were talking about the derivation
of the word, which has been around for many hundreds of years.

Words change, not only their form, but also their meaning. See, for
example, 'nice'. Goes back to the Latin 'nescius' - 'ignorant'.
Probably comes from an IE root which has something to do with 'cut'.
In Old French it meant 'silly'. Later it meant 'fastidious'. Now it
means.....

....well ** 'nice'.

Lazarus