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.
The discussion is mixing two different issues. The question is about keeping ceviche in the refrigerator (retarding bacterial spoilage), not about parasites in the seafood, which are (a) never safe, (b) not going to get worse, no matter how the ceviche is stored, and (c) not an issue if you buy the right kind of fish. Ceviche is made with the juice of lemon or lime.