Chicken Ceviche

Chicken Ceviche

Chicken Ceviche

A Peruvian recipe by Vicky Gurstein

The preparation is quite simple, with only a few ingredients.

 

3 quarter legs cut to thighs and drumsticks

3 red onions chopped into small cubes

1 hot green pepper clean of seeds and cut into small cubes

Half teaspoon turmeric

2 squeezed oranges

2 squeezed lemons

Olive oil for frying

A bunch of chopped coriander

Salt and black pepper to taste

Preparation:

Marinade the chicken in lemon juice and oranges for about an hour.

Heat a large pot, add 5 tablespoons of olive oil.

Add the onion, and the hot pepper and fry while stirring for about ten minutes. Add the chicken (keep the juice aside), the turmeric, salt and pepper and fry for about 5 minutes. Add water until covered and bring to a boil. Lower the heat, cover and cook for about 45 minutes. Add the juice in which the chicken was soaked and continue to cook at a gentle boil for about 20 minutes. Add the coriander and stir. Serve with rice, couscous or mashed potatoes.

Skip to content