Chicken Ceviche 5 Boneless, skinless chicken breasts (cooked and diced) or you can buy a whole rotisserie chicken and cut meat from it. Ingredients: 2 small tomatoes diced ½ green pepper, diced ½ red onion, diced 1 cup of sweet can corn 1 small lime for juice ¼ cup of olive oil ¼ teaspoon of cumin ¼ teaspoon of garlic powder ¼ teaspoon of adobo seasoning ¼ teaspoon salt ¼ teaspoon black pepper ½ teaspoon oregano 1 tablespoon white vinegar 1 teaspoon of tabasco sauce (optional) 1 avocado diced Place chicken breast pieces in a bowl and season with cumin, garlic powder, adobo, salt, black pepper, oregano, lime juice, and white vinegar. Mix and marinate for 30 minutes. Add the tomatoes, green pepper, onions, corn and mix well. Add avocadoes on top but do not stir so they won’t get mushy. Refrigerate for 1 hour and serve chilled. Serve over shredded lettuce or with crackers. Makes 6-8 servings.
Posted on: Fri, 27 Sep 2013 02:42:46 +0000
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