Ceviche de Pollo (Chicken Ceviche)
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr
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Servings
2 people as a main course or 4 as an appetizer
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Course
Main Course, Appetizer
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Cuisine
South American, American, Ecuadorian
Ceviche de Pollo (Chicken Ceviche)
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Recipe for ceviche de pollo or chicken ceviche, made with cooked poached chicken, onion, tomatoes, lime juice, orange juice, bell pepper (or spicy chilies), cilantro, and avocado.
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Ingredients
- 1 lb chicken breast poached/boiled and shredded (1 lb is about 500 grams
- ½ onion small white
- 1 bay leaf
- 1 red onion thinly sliced, medium sized
- 4 Roma tomato
- 8-10 lime about 1 cup juice
- 1 orange ¼ to ½ cup juice, adjust to taste
- 1 green bell pepper veins and seeds removed, finely diced, optional and to taste, small or 2 jalapenos or mild spicy peppers
- 2 tbs cilantro finely chopped
- 1-2 avocado diced or sliced
- oil avocado oil or olive oil, a drizzle
- salt to taste
Serve with:
- Green plantain chips thin green plantain chips or patacones (thick fried green plantains, aka chifles
- corn nuts Tostado
- Popcorn Tostado
- aji hot sauce
- white rice Ecuadorian style
Instructions
- To cook the chicken breasts, place the breasts in a medium size pot, add cold water until the chicken is fully covered (plus some), add a half or quarter of white onion, a bay leaf and salt. Bring to a boil and let boil on low medium heat for about 25 minutes, remove any white foam as needed.
- Let the chicken breasts cool down and shred them.
- Soak the red onion slices in cold water and then rinse well, this helps remove the bitterness.
- Dice 2 of the 4 roma tomatoes, use a grater to grate the other 2. You can also use a mini food processor or blender to pure instead of grating them.
- In a large bowl combine the shredded chicken, the red onion slices, tomatoes, bell pepper or spicy pepper, lime juice, orange juice, salt, and ½ of the chopped cilantro. Basically, all ingredients except for ½ of chopped cilantro, the oil and diced avocado. If you are making a non-spicy version omit the spicy peppers or use bell pepper instead. You can also serve the final dish with diced spicy chilies on the side for those who want it spicy. Mix well and marinate in the refrigerator for at least 1 hour.
- Add the rest of the chopped cilantro, the avocado and a drizzle of oil right before serving. Taste and adjust any flavors as needed (lime juice, salt, orange juice, etc). You can mix the avocado in or serve it on the side.
- Serve this chicken ceviche with your choice of sides, some ideas include chifles (thin fried plantain chips), or patacones (thick fried plantains), or tostado style corn nuts or regular popcorns, and extra aji hot sauce for a touch of spiciness.
Notes
- For the best result let the chicken ceviche marinate for at least an hour, a few hours is ideal, it will really make a difference in the flavor as the chicken will have more time to absorb the flavors of the rest of ingredients.
- You can also serve this chicken ceviche inside an avocado half as a stuffed avocado dish.
- In Europe, it’s not always possible to find jalapenos so I use the spicy green Moroccan peppers, these are like spicy Anaheim peppers, but they work well as a replacement for jalapenos or serranos.
- You can also use the mild red peppers (Fresno in the US or the skinnier long ones from the Netherlands in Europe).
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