Cate wrote:

> Last night at a Cuban joint I tried ceviche for the first time: yummy.
>
> What would happen if you did that to chicken instead of seafood? Has anyone
> tried it?
>
> Once or twice I've let chicken marinate in lemon juice a little too long,
> and it starts to take on that ceviche-y, cooked look, but I was going to
> cook it anyway, so I never went through with the experiment.

The protein would be denatured just like it is with seafood.
Additionally, the acid environment would slow or stop bacterial growth.

Having said that, the neutrality of the chicken's flavor would be
utterly overwhelmed by the lime juice. I'd suggest using dilute lemon
juice to start the process and finish it like escabeche where it's
cooked in the juice.

Pastorio