Ceviche de Pollo- Original Peruvian Recipe

My wife makes this typical peruvian food originally from the northern coast of Peru and it is absolutely amazing! She says that she learned it from her grandma. Traditionally, as a fusion of japanese and spanish culture, ceviche is a seafood dish infused with lime. Before the arrival of the spaniards, the incan people used chicha (fermented corn) to marinate the food. The lime and the onion were introduced by the spanish, ushering in a new chapter to the history of ceviche. You can now apply the same techniques to cook other kinds of meat such as chicken. I would describe the flavor as tangy and not too spicy. It's best served with sliced potato baked in the oven, but can also be served with fried yucca, or rice.

INGREDIENTS
-1 lb. boneless skinless chicken breast
-2 medium sized purple onions
-2 tbsp grapeseed oil

marinade

-1 garlic clove minced
-1 tbsp Aji Amarillo(Sold in many spanish markets)
-1 tbsp Aji Mirasol
-2 limes
-Salt
-Pepper
-A dash of Cumin

*Serves 4

PREP

-Cut the chicken into approx. 1" pieces and set it aside
-Mix the ingredients for the marinade and place the chicken pieces inside. Put it in the fridge for 15 min.
-While the chicken is in the fridge, cut the onions julienne style (long slices) and set aside

COOK

-Heat 2 tbsp grapeseed oil on medium heat over the stove
-Place the chicken pieces in the skillet and lightly brown
-When the chicken is almost fully cooked, add in the onions and let it cook for an additional 2 min.
-Chicken is completely cooked when juices run clear (About 165F)

You can then add your baked potato slices, yucca or rice. From personal experience peruvian food is best when everything gets mixed together. The yellow sauce from the picture is Tari, another type of aji that can be bought at the spanish market.

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