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  • Writer's pictureCecilia Tupac

Prepare a delicious Peruvian Ceviche de Pollo!

Updated: Jun 8

Peruvian Chicken Ceviche Recipe

When most people think of ceviche, they envision Peru's most classic dish made with fresh fish cured in lime juice. However, did you know that "Ceviche de Pollo" also exists across Peru?


In this recipe, we share more information about this popular ceviche variation and how you can make it at home.


What is Ceviche de Pollo?


Ceviche de Pollo is a light and refreshing dish that is a variation of the traditional "Ceviche de Pato Norteño," using chicken as the meat of choice. With its delicious flavors of aji amarillo and lime juice, this dish has a citrusy and slightly spicy taste, and pairs perfectly with rice, salad, or boiled potatoes.


How to make Ceviche de Pollo?


To make a delicious Peruvian-style Ceviche de Pollo, follow the instructions below:

  1. Chop Vegetables: Chop onions, aji amarillo (or yellow pepper), and lime.

  2. Prepare the Chicken: Clean and slice the chicken pieces, removing any excess fat. Season with salt, pepper, cumin, garlic paste, and lime juice. Let it marinate for 15-20 minutes to soak up the flavors.

  3. Sear the Chicken: Fry the chicken for approximately 2 minutes per side, then remove it from the pot.

  4. Prepare the Sauce (Aderezo): In the same pot, fry onions for 6-7 minutes on low-medium heat. Add garlic paste and aji amarillo paste, then return the chicken pieces. Add water or chicken stock and coriander leaves.

  5. Leave to Cook: Allow the chicken to cook for around 25-30 minutes. Once ready, add sliced onions, a final touch of lime juice, and chopped coriander.

  6. Serve: Serve this dish with rice, boiled potatoes, or salad.


Ceviche de Pollo Recipe


If you'd prefer to see how to prepare Ceviche de Pollo step-by-step, please watch the video below:


Ingredients for Ceviche de Pollo:


For the Chicken:


  • 1 tablespoon of garlic paste

  • 1/2 of a squeezed lime

  • 4 pieces of chicken

  • Salt, pepper and cumin to taste


For the Sauce (Aderezo):


  • 1 1/4 cups of chicken stock

  • 3 heaped tablespoons of aji amarillo paste

  • 1 tablespoon of garlic paste

  • 2-3 tablespoons of lime juice

  • 1 large onion

  • 1 aji amarillo pepper (or 1/2 yellow pepper)

  • Coriander to taste

  • Salt, pepper and cumin to taste

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