Chicken ceviche: tasty from the first bite (VIDEO)

Chicken ceviche is an innovative proposal that adapts the classic Peruvian recipe to "white meat", preserving that well-known fresh and acidic touch.

By using ingredients such as "lemon", "chili", "onion" and "cilantro", the dish achieves an ideal balance between aroma, flavor and texture.

It is an excellent alternative for those who want to innovate in their weekly menu.

INSTRUCTIONS

• Marinate the chicken pieces with salt, pepper, half of the minced garlic, and the juice of 3 lemons. Let it rest for at least 20 to 30 minutes.
• Heat the oil in a pot and brown the pieces on both sides.
• Add the diced onion, the remaining minced garlic, the grated rocoto pepper, the yellow chili pepper, and the liquid released by the chicken during marinating. Season with salt.
• Cook covered over low heat for 20 minutes or until the chicken is cooked through and the onion has released its juices. Keep a close eye on it.
• Once cooked, add the juice of 3 lemons, the julienned onion, and the chopped cilantro. If you like it spicy, you can add a little chopped or sliced ​​aji limo pepper.
• Serve with boiled cassava and fluffy rice.

TIPS

• To ensure the rocoto pepper doesn't add spice and only provides flavor, grate it only on the peel side.

What do you put in chicken ceviche?

This recipe includes chicken, salt, pepper, garlic, lemon, onion, rocoto pepper, yellow chili pepper, limo chili pepper, cilantro, yucca, and rice.

Can you eat chicken ceviche?

Yes, chicken has proteins that help repair muscles, the vitamin C in lemon juice strengthens the immune system and stimulates the production of natural collagen, onions have anti-inflammatory effects, and cassava provides us with energy throughout the day.

Where did chicken ceviche originate?

It does not have a traditional origin as an ancestral Peruvian dish; it is actually a modern version of fish ceviche.