Chicken Ceviche (Ceviche de Pollo)

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Steps

1. 1
   Brine the chicken: Cut the chicken into eighths and submerge in a 10% salt brine for only 15 minutes (shorter than the usual 20-25 minutes because this dish is very acidic and you need room to balance salt and acidity later).

   Tip: For food safety, never taste raw chicken marinade directly from the chicken. Make the marinade separately and taste it before combining.

   ~15 min
2. 2
   Make the marinade separately in a bowl: combine salt, cumin, freshly ground black pepper, and most of the lime juice (reserve a little for the end). Mix well to dissolve the salt. Taste and adjust. Then pour the marinade over the brined chicken and massage it in with gloves.

   Tip: Giacomo emphasizes inocuidad (food safety): always prepare and taste the marinade separately, never from raw chicken.

   ~5 min
3. 3
   Sear the chicken: Heat generous oil in a heavy casserole. Sear the marinated chicken pieces on all sides until golden. Be extra vigilant — the lime's fructose causes faster caramelization and can burn quickly. Remove chicken and set aside.

   Tip: Use plenty of oil from the start so it picks up protein flavor and protects subsequent ingredients. Pork lard is an excellent alternative.

   ~8 min
4. 4
   Build the aderezo: In the same casserole with the fond, add onion brunoise (using the onion cores). Deglaze with the onion's natural liquid, scraping up all the browned bits. Once the onion is half-translucent and golden from the Maillard reaction, add minced garlic and cook until fragrant and lightly colored.

   Tip: If the pan gets dry, add a splash of stock or water instead of more oil to protect the vegetables while building flavor.

   ~5 min
5. 5
   Add the aji amarillo brunoise and cook briefly. Then add the cooked aji amarillo paste — this gives the sauce body, a silky texture, and a rounder, more refined flavor than raw paste. Let it cook until the mixture is nearly dry and you see 'ojos de sapo' (toad eyes — oil bubbling through).

   Tip: Always use a clean spoon to scoop from the aji paste jar to extend its shelf life.

   ~5 min
6. 6
   Season with salt and cumin. Add the bouquet of cilantro stems and a splash of the original lime marinade. Add chicken stock to half-cover, then nestle the seared chicken pieces back into the casserole. Cover and braise for about 12-15 minutes until the chicken reaches 63°C internally.

   Tip: Use a probe thermometer — poke to the bone on thigh pieces. If clear serum comes out, it is done. You can also test by touching the probe to your lip: if hot, the center is cooked.

   ~15 min
7. 7
   Uncover, add the onion wedges and a hit of black pepper. If you want a saucier result, add a bit more chicken stock. Cook uncovered for 5-6 minutes until the onion wedges are just tender but still slightly crunchy. Taste and adjust salt, cumin, and a final spoonful of lime juice.

   Tip: The sauce should have body like a stew — not watery, not a puree, but a chunky sauce that coats the chicken.

   ~6 min
8. 8
   Remove the cilantro stem bouquet. Turn off the heat, add the roughly chopped cilantro leaves, and gently fold in. Cover for 3 minutes to let residual heat wilt the cilantro and finish the onions. Serve with boiled yuca and white rice, garnished with julienned aji amarillo and optional sliced aji limo.

   Tip: Add a pinch of sugar to the yuca cooking water to enhance its natural sweetness, which beautifully contrasts the dish's acidity. This dish tastes even better the next day.

   ~3 min

Nutrition (per serving)

Giacomo Bocchio

CÓMO PREPARAR UN DELICIOSO CEVICHE DE POLLO | ELEVA TU JUEGO CULINARIO

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