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.

Cate