Ceviche de Pollo (Chicken Ceviche )

Ceviche de Pollo, also known as chicken ceviche, is the showstopping dish your summer gatherings have been missing! This bright, citrus-infused chicken preparation brings all the refreshing qualities of seafood ceviche without the raw fish/seafood, making it perfect for everyone at your table.

Receta en Español

What is ceviche de pollo?

Ceviche de pollo, also referred to as pollo acevichado or chicken ceviche in English, is a variation of traditional seafood or fish ceviche that uses pre-cooked chicken instead of raw fish/seafood. While traditional ceviche relies on acidic citrus juice to “cook” raw seafood, chicken ceviche starts with fuly cooked poached chicken that’s then marinated in a similar bright, acidic mixture.

This dish is particularly popular in Ecuador, Peru, and other Latin American countries where it’s enjoyed as a refreshing appetizer or light main dish! If you aren’t a fan of seafood, but still want the ceviche experience, this chicken ceviche is perfect for you.

Ingredient Notes

• Chicken Breasts: The foundation of the dish, chicken breast provides lean protein that beautifully absorbs the citrusy marinade.
• White Onion & Bay Leaf: Poach the chicken with some white onion, bay leaf and salt, to infuse some flavor!
• Red Onion: Since ceviche is heavy on the onions, always soak them in cold water first. This will help remove the overly bitter flavor.
• Roma Tomatoes: Contributes both texture and flavor to the marinade.
• Orange & Limes: You will need lots of fresh lime juice with the addition of an orange to balance out the acidity with a bit of sweetness.
• Peppers: Depending on your tolerance for heat, you can use non-spicy green bell peppers or jalapeño peppers. 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 red ones from the Netherlands in Europe).
• Cilantro: For a fresh, herbal flavor.
• Avocados: Provides creamy richness! If you prefer, you can serve the chicken ceviche inside an avocado half as a stuffed avocado dish instead.
• Salt: To taste!

Tips for Success

• Gently poach the chicken by simmering it until cooked. To avoid over cooking the chicken, cook it until it hits 165 degrees F or 74 degrees C.
• Don’t skip the marinating time! For best results 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 the ingredients.
• The ratio of lime to orange juice can be adjusted to taste. More lime creates a sharper flavor, while more orange juice will make it sweeter and balance the acidity.
• Add the avocado and some cilantro right before serving to keep these delicate ingredients fresh and vibrant!
• Keep the ceviche refrigerated during marination and serve it chilled for the best texture.

Serving Suggestions

Ceviche de pollo is super versatile when it comes to serving! Serve it in a bowl with crispy plantain chips (chifles) or patacones for a traditional meal. You can also add a side of Ecuadorian style white rice for a full meal.

For a more elegant presentation, spoon the mixture into avocado halves or serve in martini glasses as an appetizer. It also pairs wonderfully with tostado corn nuts or even popcorn for a textural contrast. And don’t forget a side of aji hot sauce for a kick of flavor!

Frequently Asked Questions

How long does chicken ceviche keep in the refrigerator?

It’s best consumed within 24 hours, though the citrus helps preserve it slightly longer, and can be eaten up to 2 days after you make it.

Can I use leftover cooked chicken or turkey?

Absolutely! While freshly poached chicken has the best texture, this ceviche de pollo recipe is a great way to repurpose leftover roasted or grilled chicken. You can even make this recipe using leftover turkey.

Ceviche de Pollo (Chicken Ceviche)

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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Course: Appetizer, Main Course

Cuisine: Andean, Ecuadorian, Ecuadorian inspired, Latin fusion, South American

Keyword: Acevichado, Avocado, Ceviche, Chicken, Make ahead, Pollo, Refreshing

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Marinating time: 1 hour hour

Total Time: 1 hour hour

Servings: 2 people as a main course or 4 as an appetizer

Ingredients

• 1 lb of chicken breast poached/boiled and shredded (1 lb is about 500 grams)
• ½ of small white onion
• 1 bay leaf
• 1 medium sized red onion thinly sliced
• 4 roma tomatoes
• 8-10 limes about 1 cup juice
• 1 orange ¼ to ½ cup juice, adjust to taste
• 1 small green bell pepper or 2 jalapenos or mild spicy peppers veins and seeds removed, finely diced, optional and to taste
• 2 tbs finely chopped cilantro
• 1-2 avocados diced or sliced
• A drizzle of oil avocado oil or olive oil
• Salt to taste

Serve with:

• Chifles thin green plantain chips or patacones (thick fried green plantains)
• Tostado corn nuts or popcorn
• Aji hot sauce
• Ecuadorian style white rice

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).

Step by step preparation photos for Ecuadorian ceviche de pollo or chicken ceviche:

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