📝 About This Recipe
A sophisticated twist on the classic coastal seafood dish, Ceviche de Carne is a rustic yet elegant specialty found in the Andean regions of Peru and Mexico. Instead of fish, premium lean beef is 'cooked' in the bright acidity of lime juice, resulting in a melt-in-your-mouth texture bursting with vibrancy. This dish balances the richness of the beef with the heat of chilies and the crunch of fresh onions, making it a conversation-starting appetizer for any gourmet gathering.
🥗 Ingredients
The Beef
- 1.5 pounds Beef Tenderloin or Eye of Round (very fresh, trimmed of all silver skin and fat)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly ground black pepper
The Marinade (Leche de Tigre style)
- 3/4 cup Fresh Lime Juice (about 6-8 limes, squeezed just before use)
- 2 cloves Garlic (minced into a fine paste)
- 1/2 teaspoon Ginger (grated finely)
- 1 tablespoon Aji Amarillo paste or Habanero (adjust based on heat preference)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
Aromatics & Texture
- 1 medium Red Onion (very thinly sliced into half-moons)
- 1/2 cup Fresh Cilantro (finely chopped)
- 3 pieces Radishes (sliced into paper-thin rounds)
- 1/2 cup Cancha (Toasted Corn) or Corn Nuts (for essential crunch)
For Serving
- 1 large Sweet Potato (boiled, peeled, and sliced into rounds)
- 1 large Avocado (diced into 1/2 inch cubes)
- 1 bag Plantain Chips (for scooping)
👨🍳 Instructions
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1
Place the beef in the freezer for 20-30 minutes before starting. This firms up the proteins, making it much easier to achieve clean, uniform cuts.
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2
While the beef chills, slice your red onions paper-thin. Submerge them in a bowl of ice water for 10 minutes to remove their harsh 'bite' and keep them crisp.
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3
In a small glass or stainless steel bowl, whisk together the fresh lime juice, minced garlic paste, grated ginger, chili paste, and olive oil to create the marinade.
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4
Remove the beef from the freezer. Using a very sharp chef's knife, dice the beef into small, consistent 1/4-inch cubes. Avoid mincing it into a paste; you want distinct cubes.
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5
Place the diced beef into a chilled glass bowl. Season immediately with the kosher salt and black pepper, tossing well to ensure every piece is seasoned.
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6
Pour the lime juice marinade over the beef. Stir gently but thoroughly. The acid will begin to denature the proteins immediately, turning the meat from bright red to a pale pink/brown.
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7
Cover the bowl with plastic wrap and refrigerate. Let it 'cook' in the acid for at least 20 minutes, or up to 45 minutes if you prefer the meat less rare in the center.
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8
Drain the red onions from the ice water and pat them completely dry with a paper towel.
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9
Just before serving, fold the dried red onions, chopped cilantro, and sliced radishes into the beef mixture.
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10
Taste the mixture. The beef absorbs salt, so you may need an extra pinch to make the citrus flavors pop.
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11
Gently fold in the diced avocado at the very end to avoid mashing it.
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12
To plate, place two rounds of boiled sweet potato on each plate. Mound the beef ceviche on top or alongside.
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13
Garnish generously with the toasted corn (cancha) for a salty, smoky crunch.
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14
Serve immediately while chilled, accompanied by plantain chips or thick tortilla chips.
💡 Chef's Tips
Always use the highest quality, freshest beef possible from a trusted butcher, as the meat is not cooked with heat. Avoid using bottled lime juice; the volatile oils in fresh limes are essential for the 'cooking' process and flavor profile. Do not let the beef marinate for more than 2 hours, or the acid will break down the fibers too much, resulting in a mushy texture. If you cannot find Aji Amarillo, a blend of yellow bell pepper and a pinch of cayenne makes a decent color substitute, though the flavor varies. Keep all your equipment (bowl and knife) cold throughout the process to maintain the best meat texture.
🍽️ Serving Suggestions
Pair with a crisp, cold Peruvian Pilsner or a dry Riesling to cut through the acidity. A classic Pisco Sour is the traditional cocktail companion for any ceviche style. Serve alongside 'Choclo' (Peruvian giant corn) for an authentic Andean experience. For a spicy kick, provide an extra ramekin of rocoto chili paste on the side. Use sturdy taro chips as an alternative vessel for a modern fusion presentation.