chicken ceviche?

i'm thinking of making ceviche with chicken?, safe, how long should i marinade ? thanks

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Acid environments are not the same as actually "cooking" using heat. Bacteria are killed throughout food when temperatures get high enough. Not so with acidic environments. Many bacteria that may be sensitive to acids can be protected for hours in the presence of food (probably the proteins).

I know around the globe there are certain preparations using raw chicken, but because of the conditions we grow poultry in the US I wouldn't do ceviched chicken, ever. Too many variables to control.

http://www.nature.com/news/1998/981015/full/news981015-6.html

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC106573/

http://sbkb.org/update/research/surviving-in-an-acid-environment

http://www.foodsafetywatch.org/factsheets/salmonella/

Imee_34011

oic, , what if ifreeze the chicken b4 hand, wont that kill the bacteria

Brendan_Lee_56950

Not likely. It would kill parasites if you got it cold enough but not regular bacteria, that needs heat.

lfmichaud

ChefSteps seem to think that eating raw US poultry is not really a problem.

http://www.chefsteps.com/activities/chicken-tartare