Belizean Chicken Ceviche: A Simple, Spicy Dish

Belizean ceviche is a twist on the traditional seafood ceviche, which is believed to have originated in Peru. While the traditional ceviche uses raw fish, Belizeans have created their own version by using chicken feet, a unique and often overlooked part of the chicken. This dish is especially popular during Belize's September Celebrations, a month-long series of events commemorating the country's independence and heritage. To make Belizean chicken ceviche, you'll need chicken feet, orange juice, red onion, jalapeños, and cilantro. The chicken feet are cleaned, boiled, and chopped, then combined with the remaining ingredients and served with tortilla chips or as a topping for tostadas. It's a delicious and unique dish that showcases the creativity and resourcefulness of Belizean cooks.

Preparing the chicken

Cleaning and Boiling the Chicken:

Start by selecting around 4 to 6 chicken feet, which is equivalent to about 1 pound or 450 grams of chicken feet. The chicken feet should be cleaned thoroughly by removing any excess skin and nails. Rinse them well under cold water to ensure they are free of any dirt or impurities.

Next, you'll want to boil the chicken feet. In a large pot, bring enough water to a boil and add the cleaned chicken feet. Allow the feet to cook for approximately 10 minutes, or until the meat is tender. Remove the pot from the heat and let the chicken feet cool down.

Deboning and Chopping the Chicken:

Once the chicken feet have cooled, it's time to remove the bones. Carefully take out all the small bones from the feet, and then chop the meat into small, bite-sized pieces. The size of the pieces is a matter of preference, but they should be recognizable as chicken and not too small.

Marinating the Chicken:

In a separate bowl, combine the lime juice, orange juice, red onion, bell pepper or jalapeño pepper, tomato, and cilantro. Mix these ingredients well, creating a flavorful base for your ceviche. Add the chopped chicken feet to this mixture and stir until everything is well combined.

Season the mixture with salt and pepper to taste. Cover the bowl and place it in the refrigerator. Allow the chicken ceviche to marinate for at least one hour so that the flavors can meld together. The longer it sits, the more flavorful it will become, but avoid marinating for more than 24 hours.

Serving Suggestions:

Your Belizean chicken ceviche is now ready to be served! It is typically served chilled with tortilla chips or as a topping for tostadas. It pairs well with fried corn tortillas or plantain chips, and for a beverage, consider a cold glass of horchata or a Belizean rum punch.

Note: Chicken foot ceviche has a unique texture due to the gelatinous nature of chicken feet. Ensure you cook the feet until they are tender before using them in the ceviche. Also, remember that this is a traditional dish that may not be commonly found outside of Belize, so your guests are in for a unique culinary experience!

Marinating the chicken

Cleaning and Preparation:

Start by selecting fresh and good-quality chicken. Clean the chicken by removing any excess skin, fat, or unwanted parts. Rinse the chicken pieces thoroughly under cold running water. Ensure you clean your workspace and utensils properly to avoid any contamination.

Boiling the Chicken:

In a large pot, bring enough water to a rolling boil. You can add a pinch of salt to the water if desired. Carefully add the chicken pieces to the boiling water. Cook the chicken for approximately 10 minutes, or until it is tender and cooked through. Remove the chicken from the heat source and let it cool down. You can also opt to chill it in a refrigerator to halt the cooking process and firm up the meat.

Chopping the Chicken:

Once the chicken is cooled, it's time to chop it into small, bite-sized pieces. You can remove the bones beforehand to make it easier to eat. The size of the chicken pieces is crucial—you want them to be small enough to fit on a tortilla chip but not too small that they fall off. Aim for bite-sized chunks.

Creating the Marinade:

In a separate bowl, prepare the marinade by combining lime juice, orange juice, finely chopped red onion, bell pepper or jalapeño, and chopped cilantro. Mix these ingredients well, creating a vibrant and flavourful mixture. You can adjust the quantities of each ingredient to suit your taste preferences.

Add the chopped chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl and place it in the refrigerator. Allow the chicken to marinate for at least one hour, or even longer if you prefer a more intense flavour. The longer it sits, the more the flavours will develop, but avoid exceeding 24 hours of marination.

Seasoning:

Once the chicken has finished marinating, remove it from the refrigerator and give it a taste. Season the chicken with salt and pepper to enhance the flavours. You can also add other seasonings like garlic powder, paprika, or a dash of hot sauce for an extra kick.

Remember, the key to a successful marinade is time and temperature. Keep the chicken ceviche chilled during the marination process, and don't rush it—the longer it sits, the more tender and flavourful it will become. Enjoy your delicious Belizean chicken ceviche!

Making the salsa

After preparing the chicken, you will essentially make a salsa with the other ingredients.

Chop two ripe tomatoes into nice quarter-inch chunks. You can also use two cups of diced ripe tomatoes. Dice one medium red onion into small pieces. You can also use one cup of finely chopped onion. For a spicy kick, add one habanero pepper, deseeded and minced (omit if you prefer a milder flavour). If you want to add a carrot, mince it finely.

Add a handful of fresh cilantro, minced. You can also use 10 sprigs of cilantro, finely chopped. Add salt and pepper to taste.

Mix all the ingredients together, and your salsa is ready!

Cooking the chicken

While the traditional ceviche is made with seafood, Belizeans have added their own twist to the dish by using chicken feet. Here is a step-by-step guide on how to cook the chicken for a delicious Belizean Chicken Feet Ceviche:

Cleaning the Chicken Feet:

First, ensure you have 1 pound of chicken feet, which is approximately 4 to 6 feet. Remove any excess skin or nails and give them a thorough rinse under cold water.

Boiling the Chicken Feet:

In a large pot, bring water to a boil and add the cleaned chicken feet. Cook the feet for about 10 minutes or until the meat is tender. Once the chicken feet are cooked, remove them from the heat and let them cool down.

Preparing the Chicken Meat:

Once the chicken feet are cool enough to handle, remove the bones and chop the meat into small pieces.

Combining the Ingredients:

In a large bowl, combine the lime juice, orange juice, red onion, bell pepper, tomato, jalapeno pepper, and cilantro. Mix these ingredients well. Then, add the chopped chicken feet to the bowl and mix until everything is combined.

Seasoning and Marination:

Season the mixture with salt and pepper to taste. Cover the bowl and refrigerate for at least 1 hour to allow the flavours to meld together. The longer you marinate the mixture, the more flavourful it will be, but do not exceed 24 hours of marination.

Your chicken is now ready to be served as a part of your Belizean Chicken Feet Ceviche!

Serving suggestions

Belizean chicken ceviche is a versatile dish that can be served in a variety of ways to enhance its flavour and presentation. Here are some serving suggestions to make the most of this delicious Belizean delicacy:

Tortilla Chips

One of the most popular ways to serve Belizean chicken ceviche is with tortilla chips. The crispiness of the chips provides a satisfying contrast to the soft, tender chicken. You can choose between fried corn tortilla chips, which are traditionally Belizean, or opt for plantain chips for a slightly sweeter flavour. The tortilla chips are perfect for dipping into the ceviche, making it a convenient and tasty snack.

Tostadas

For a heartier option, serve your chicken ceviche on top of tostadas. Tostadas are flat or bowl-shaped crispy tortillas that provide a crunchy base for the ceviche. This presentation option allows your guests to enjoy the ceviche as a more substantial meal. You can also add other toppings, such as avocado slices or shredded cheese, to create a more robust dish.

Shells

If you want to present your chicken ceviche in a truly Belizean style, consider serving it in shells. This unique presentation will undoubtedly impress your guests and transport them to a tropical paradise. The shells add a decorative touch to your dish, making it perfect for a special occasion or dinner party.

Tropical Cocktails

Belizean chicken ceviche pairs well with tropical cocktails. Create a refreshing combination by serving the ceviche with a fruity cocktail, such as a Belizean rum punch or a glass of horchata. The sweet and tangy flavours of the cocktail will complement the savoury notes of the ceviche, creating a well-rounded culinary experience.

Sides and Garnishes

To enhance the flavour and presentation of your chicken ceviche, consider adding some sides and garnishes. Freshly chopped cilantro, avocado slices, or even diced mango or pineapple can add a tropical flair to your dish. For a spicier kick, include some habanero pepper products, a staple in Belizean cuisine.

Beverage Pairings

When it comes to beverage pairings, Belizean beers are an excellent choice to accompany your chicken ceviche. The crisp, cold beer will cut through the richness of the dish, providing a refreshing contrast. Additionally, a tropical cocktail or a glass of chilled white wine can also complement the flavours of the ceviche, creating a well-rounded dining experience.

Frequently asked questions