Authentic home cooking from Venezuela, with US measurements. 
My Style Chicken Ceviche
This dish is inspired by another very famous Peruvian dish, duck ceviche. Duck ceviche itself is related to fish ceviche, but unlike fish ceviche, it is not made with raw meat. Originally, duck ceviche, which led to the creation of chicken ceviche, was made with bitter orange, a very acidic variety of orange found in Peru that is too sour to eat as fruit. Today, I'm sharing a variation of the recipe I loved as a child. I won't specify exact quantities; instead, I'll list the ingredients and give you ideas, so you can adjust the amounts to your taste. My goal is for you to use these recipes as a reference and, with practice, learn to bring out the best flavors with your own creativity.
My Style Chicken Ceviche
This dish is inspired by another very famous Peruvian dish, duck ceviche. Duck ceviche itself is related to fish ceviche, but unlike fish ceviche, it is not made with raw meat. Originally, duck ceviche, which led to the creation of chicken ceviche, was made with bitter orange, a very acidic variety of orange found in Peru that is too sour to eat as fruit. Today, I'm sharing a variation of the recipe I loved as a child. I won't specify exact quantities; instead, I'll list the ingredients and give you ideas, so you can adjust the amounts to your taste. My goal is for you to use these recipes as a reference and, with practice, learn to bring out the best flavors with your own creativity.
Open in Cookpad AppSteps
- 1
First, dice half an onion into small cubes, and slice two medium or large onions into thin strips.
- 2
In a large pot or skillet, add oil and fry the chicken thighs (and drumsticks, if using) that have been seasoned with salt and pepper. Brown them well, then remove from the pan.
- 3
In the same pot or skillet, add a little more oil and sauté the diced onion and garlic. Cook until golden, then add about 2 tablespoons of yellow chili paste (ají amarillo). Cook the mixture over medium heat to make the base.
- 4
Return the chicken to the pot. Add one can of beer (about 12 oz or 355 ml) or one cup, and also add 2 cups of chicken broth (about 475 ml), but start with just one cup. Use the second cup as the liquid evaporates. Cover and cook for about 30 minutes or until the chicken is cooked through, depending on the size of the thighs. Once the chicken is cooked, uncover the pot and let some of the liquid evaporate to concentrate the flavor.
- 5
Check the salt and add more if needed. Add half a glass of lime juice and the sliced onions. Cook until the flavors are concentrated and the onions are cooked, increasing the heat if needed. If the mixture gets too dry, add more broth. When the onions are cooked and the flavor is concentrated, it's ready to serve.
- 6
Serve with yuca (cassava) and rice, or as you prefer.
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