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