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Recipe
Chino-Latino Beef Tenderloin Ceviche
Ingredients (Yield: 24 servings)
1/4 cup olive oil4 1/2 pounds beef tenderloin in one piece, fat and silverskin removed
Ceviche Sauce:
3/4 cup Kikkoman Soy Sauce
3/4 cup lime juice
3/4 cup orange juice
6 tablespoons honey
3 ounces ginger, grated
1 tablespoon red pepper flakes
cracked black pepper, as needed
6 avocados, cut lengthwise into 16 slices
3 cups halved and sliced red onions
1 cup thinly sliced green onions
1 cup coarsely chopped cilantro
1/2 cup chopped chives
Instructions
In sauté pan, heat oil over high heat. Sear beef, turning to brown evenly. Cool; freeze about 2 hours or until very firm but not frozen solid. Slice beef crosswise into very thin rounds. Lay slices on sheet pan lined with plastic wrap; refrigerate, covered.To Make Ceviche Sauce: In non-reactive bowl, whisk together ceviche sauce ingredients. Refrigerate, covered. (Yield: 3 cups)
For each serving, to order: On chilled plate, arrange 3 ounces beef in overlapping circles; sprinkle lightly with pepper. Arrange 4 slices avocado and 4 slices red onion on top of beef; sprinkle with 2 teaspoons green onions, 2 teaspoons cilantro and 1 teaspoon chives. Drizzle with 2 tablespoons Ceviche Sauce.
Recipe created by Chef Douglas Rodriguez, OLA Miami
