Oval white dish with sliced meat in a red sauce, garnished with avocado slices, red onion, cilantro, and chopped chili peppers on a red surface.

Recipes /

Chino-Latino Beef Tenderloin Ceviche

Name: Chino-Latino Beef Tenderloin Ceviche
Ingredients: Beef & Lamb

Serves Yield: 24 servings

Ingredients

1/4 cup olive oil
4 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

Directions

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

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Beef & Lamb (53)Appetizers (81)Soy Sauces (156)