They have their place. Particularly if youâre serving a âpieceâ of chicken (grilled for example) as the main dish of your meal. But if you plan on shredding or chopping the chicken (perhaps for quesadillas, soup, pasta, or a myriad of other delights) then I urge you to try purchasing bone-in, skin-on chicken. Not only is it easy on the pocketbook, youâll find you get a LOT of flavor and function out of the humble $5-dollar whole fryer.
Definition of ceviche. : a dish made of raw fish marinated in lime or lemon juice often with oil, onions, peppers, and seasonings and sometimes served as a snack or appetizer.
After marinating for 10 to 15 minutes, the fish's exterior will start to firm up, while the center will remain tender and moistâthis is medium-rare. Let it sit for 15 to 25 minutes for medium, and 25 minutes for medium-well. The best way to decide how you like your ceviche cooked is to throw five pieces of fish in some marinade and taste every five minutes. (Keep the rest of your sliced fish chilled in the refrigerator.) This will allow you to experience how both the flavor and texture of the fish change over time.