The seafood in Ecuadorian ceviche was full of flavor from the vegetables and juices mixed together, but I did not enjoy the taste of the fish in the soup. This specific dish was served with a bowl inside of ice to help it stay cool but, it was just a little too cold for me. The fish also had a strange taste since it is cooked with the acid from citrus juices. For this reason, I asked my host mom to prepare it with cooked chicken, using the same blend of flavor.
To make the Ecuadorian Ceviche de Pollo, chicken breast must be seasoned and boiled in water. This will make the chicken broth needed for the soup. After it is cooked, cut it into many small pieces and save for later. Next, you take one orange and a couple of limes, peel them and place it into a blender or a juicer to get all of the orange juice first and the lime juice after. These fruit juices are also saved for later in separate bowls.
After this, you take many vegetables such as peppers, onions, cilantro and celery to dice them into small pieces. My host mom also used carrots and tomatoes to create a colorful dish. After the chicken broth has cooled down, mix it with the chicken breast, freshly squeezed fruit juices, and vegetables into one large bowl and serve.
Your sweet and zesty platter mix of juicy veggies and chicken are ready to eat! Remember, this is a chilled dish and you can always save it for later by wrapping it up in the fridge.
