Chicken Ceviche with Bacon-Confited Carrots and Fried Potato Chunks

Ilan says: “Ceviche isn’t ‘cooked,’ but it’s safe to eat—no protection necessary for this raw meat.”

POUR juice of 3 limes over 1 diced chicken thigh and let sit in fridge overnight. PLACE 2 sliced carrots in a small pan and COVER with 1 cup bacon fat. COOK over medium heat until carrots are tender. COOL in the fat but REMOVE before fat solidifies. BAKE 1 potato, skin, and BREAK into chunks. DEEP FRY in 1 qt. vegetable oil at 365 degrees until golden brown and crispy. REMOVE and SEASON with salt immediately. MIX 2 tbs. mayo with tsp. chipotle powder and a dash of lime. REMOVE chicken from lime juice, HEAT in a pan just until hot. SEASON with a bit of salt.

Olivia Munn says: “Wow, he cut the carrot? Nice effort! Ceviche grosses me out personally, but the fried potatoes say you think she’s thin enough to eat fried food. I think you get to finger-bang her.” Home // ENTERTAINMENT // FEATURES // Chef Ilan Hall Cooks For Olivia Munn // Chicken Ceviche Thigh