Colombian Ceviche de Pollo Paleo-Style: A Citrusy and Fresh Take on Chicken Ceviche

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces
• 1 cup freshly squeezed lime juice (about 6 limes)
• 1/2 cup freshly squeezed orange juice (about 2 oranges)
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cilantro, chopped
• 1 avocado, diced (for garnish)
• Salt and pepper to taste
• Optional: Ají criollo or hot sauce for serving

Instructions

1. In a large mixing bowl, combine chicken pieces, lime juice, orange juice, and lemon juice. Toss well to coat the chicken evenly with the citrus marinade. Cover and refrigerate for 20 minutes.
2. Drain and discard excess liquid from the marinated chicken. Add red onion, bell peppers, cherry tomatoes, and cilantro to the bowl, tossing gently to combine. Season with salt and pepper as desired.
3. Serve immediately with diced avocado on top for an extra burst of flavor and creaminess. For added heat, serve alongside a side of ají criollo or hot sauce.

Chef’s Insight

The secret to a perfect ceviche is balancing the acidity and sweetness of the citrus juices with the flavors of the vegetables, making it an ideal dish for those following the paleo diet.

Notes

For an authentic experience, serve the ceviche with arepas or tortilla chips made from corn flour.