Many of us know the ceviche as a recipe of South American origin made of fish or shellfish. The truth is that there are many varieties of ceviche and, depending on the region or the country where it is prepared, the ingredients change, because in many cases seafood are not such an accessible ingredient. On this opportunity, in recipesgratis, we bring you a recipe of meat ceviche. Although it sounds unusual, this type of ceviche is as successful and well named as other better known recipes. Join us and discover how to make meat ceviche, a culinary exquisite that you cannot miss!
| 🚻 3 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make meat ceviche: |
| 1 very tender veal fillet 2 medium mature tomatoes 1 bunch of fresh coriander 1 pinch pinches Red juice of 1 lemon 1 piece of grated ginger or powder |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make meat ceviche:
1. Rolle a pair of medium fillets or a large veal in film. Make sure it is well adjusted to the meat, as if it were a sausage. Take them to the freezer for 35 minutes to freeze slightly and you can make fine cuts more easily.
Trick: It must be underwhelmed or curled up after freezing
2. Take out the already hardened and brown meat to cut it into very thin slices. To do this, you must have a very sharp knife.
Trick: If the meat roll is not yet at all hard, leave it about 15 more minutes.
3. This ceviche can be prepared with completely raw meat (it will be cooked by lemon) or can be sealed slightly in a pan. If you do not like the idea of ​​eating raw meat, here we show you how to do the cebiche with cooked meat. Preheat an assistant or pan and seal the beef pieces.
Trick: Do not throw salt or harden.
4. You will see that the pieces are with a circular shape. Get them in a container, throw them in lemon juice, add the ginger zest, salt and chili. Seal the container without mixing the ingredients and carries the meat to macerate in the fridge for at least one hour.
5. Meanwhile, prepare the rest of the ingredients half an hour before serving. Cut ripe cubes and reserve tomatoes.
6. Short and peel the onion in feathers. Itch the fresh coriander and the sliced ​​branch. Board everything (except the coriander) with the tomato already cut. Add a pinch of ground salt and black pepper and mixture.
7. Take the mixture to a source of presentation, add the macerated meat and bathe the dish with olive oil and coriander. Enjoy this meat ceviche!
