Ceviche Macho

Raw Beef Ceviche with Jicama, Lime, & Habanero

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Preparation info

  • Serves

    6

    .
    • Difficulty

      Easy

Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Technically, ceviche is made of seafood—but the basic concept lends itself to many unusual combinations. This unusual antojito is not for the faint of heart. Not only are you eating raw meat, but the ceviche is loaded with onions and very spicy. Feeling macho? Habaneros are the hottest chiles available, and definitely not for those with low tolerance. You can, of course, substitute jalapeño or serrano chiles, but the dish will lose some of its over-the-top appeal.

This looks more like a Mexican beef tartare than a ceviche, since the beef is not in the lime juice long enough for the color to change much. Keep the ceviche very cold, and eat it right away, while the beef is still raw. Knock this back with an ice-cold beer, a good tequila, or both. (It’s also very tasty with a glass of frozen vodka.) Follow with a big cigar.

Ingredients

  • 10 ounces very lean, fresh beef (filet, top round, or sirloin, preferably a premium grass-fed brand)
  • Kosher salt
  • ½ small habanero chile, seeded and minced (less than 1 teaspoon, see note)
  • 1 cup seeded, diced Roma tomatoes
  • 1 cup diced red onion
  • ½ jicama, peeled and cut into small dice, about 1 cup
  • 2 tablespoons chopped cilantro
  • 5–6 tablespoons fresh-squeezed lime juice, or to taste
  • Warm corn tostadas
  • ½ avocado, diced
  • Flake sea salt

Method

  1. Trim all visible fat and sinew from the beef and cut it into ⅜ inch dice. You should have about 8 ounces of meat after cleaning. Mix with ½ teaspoon salt and the chopped chiles. Chill for 1 hour.
  2. Combine the tomatoes, onion, jicama, and cilantro with 5 tablespoons of the lime juice and another ½ teaspoon salt. Chill for 30 minutes.
  3. Just before serving, combine the beef and tomato salsa. Taste for seasoning (you may want to add more lime juice and salt). The mixture will be very spicy.
  4. Heap the ceviche onto the tostadas and top with diced avocado. Sprinkle a few crystals of crunchy sea salt on the avocado.