I must confess that I am a seafood lover! And among those dishes is a very popular one: ceviche. But I am realistic and aware that not all people like fish and shellfish, because we think of all our readers and those who do not consume this type of protein and, therefore, we have made a ceviche very original, simple and delicious: a chicken ceviche. I decided to accompany them at the end with some delicious green plantain slices and make this recipe as an appetizer. I hope you enjoy this delicious dish as much as I did!
Ingredients to make Chicken Ceviche:
- 1 unit of chicken breast with bone
- 1 unit of Avocado
- 1 tablespoon of fresh coriander
- 1 teaspoon of oregano
- 1 pinch of Paprika
- 1 pinch of red pepper
- 1 pinch of ginger
- 4 units of Lemons
- 4 tablespoons of roasted corn
- 1 tablespoon cream cheese
- 1 unit of red onion
- 1 pinch of garlic powder
- 1 pinch of black pepper
- 1 pinch of salt
How to make Chicken Ceviche:
The first step you need to do in this recipe is to gather the ingredients mentioned above. Next what you should do is cook the chicken breast. So, bring a pot to medium heat and, once hot, add a splash of sunflower oil and put the breast in the pot. Add salt and black pepper to taste. Sauté the chicken breast on each side until golden brown. Add enough water to the pot where you have the chicken breast, until it is completely covered with the water. Cook the chicken breast for about 20 to 30 minutes and turn off the heat.
Tip: If you want add some bay leaves and thyme to taste.
Reserve the chicken breast in a bowl and let cool. With your hands, shred the chicken and place it in a deep plate. Add the lemon juice, red pepper, paprika, garlic powder, ginger and oregano. Mix the ingredients well and try the chicken ceviche. If you wish, add any other ingredient that is of your preference, remember that the spiciness provided by the red pepper is added to your liking.
Tip: Personally, I love sour ceviche, so if it seems like a lot of lemon juice, you can add less and to your liking.
Now add the red onion in small squares and the finely chopped fresh cilantro. Add the cream cheese and mix the ingredients very well. The ideal is to achieve a balance between the acid taste and the creamy texture with these ingredients. Add a little salt if you want. You can take this ceviche recipe to the refrigerator or fridge and keep it until you are ready to eat it, since it is ideal to eat it cold. When you are going to consume the chicken ceviche, remove it from the refrigerator and serve it in Martini glasses or in glass cups, although I recommend the glasses because it looks very elegant when you bring it to the table. Decorate each ceviche without fish with a piece of lemon and add a tablespoon of toasted corn.
