Home Cooking 16

need help with making chicken ceviche

caryn | Sep 2, 200502:13 AM

I've started to make chicken ceviche, which is basically "cooking" the chicken by letting it sit in lemon juice for 2-4 days. Needless to say, the resulting chicken is very lemony in flavor. I'm wondering if anyone has any ideas about what would balance out a heavy lemon flavor in a dish or sauce that would be a counterbalance to lemon. I've tried raw coconut cream, added some curry, and that worked a little. But if you have any other ideas for things to try, I've love to hear them!



I love and welcome "cooking ideas but Please no health warnings about eating "raw" chicken. I'm aware of all issues and I always buy my meat from a raw food co-op where sources are heavily checked for food safety.

Link: http://www.caryn.com

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