Skip to main content

Chino-Latino Beef Tenderloin Ceviche

Image for Chino-Latino Beef Tenderloin Ceviche
plate

Yield

Yield: 24 servings

kikkoman products used:

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

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
Click to scroll back to the top