Beef Thigh Ceviche with Seasonal Tomatoes and Red Currants

Appetizers | Kazakhstani cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from a popular American restaurant.

Ingredients

Beef Shank - 9.9 oz
Oyster Mushrooms - 2 fl oz
Champagne Vinegar - 1 fl oz
Soy Sauce - 1 fl oz
Water - 4 fl oz
Ginger - 1 oz
Garlic - 0.1 oz
Cilantro - 0.3 oz
Mild Chili Spice - 0.1 oz
Meyer Lemon Juice - 0 fl oz
Cucumbers - 0.7 oz
Avocado - 0.7 oz
Tomatoes - 0.7 oz
Red Currant - 0.7 oz
Chervil - to taste

Step by Step guide

Step 1

Take meat from the beef thigh (the eye of round works well). For each serving, use 60–70 grams. Slice as thinly as possible (almost shaving the meat).

Step 2

Prepare the marinade: mix oyster sauce, sherry vinegar, soy sauce, and water together, then stir in chopped ginger, garlic, cilantro, and chili pepper. Add lemon juice and mix everything thoroughly.

Step 3

Place the sliced meat in the marinade and let it sit for 10 minutes.

Step 4

Slice the cucumbers into ribbons, and thinly slice the avocado and seasonal tomatoes.

Step 5

Place the marinated meat on a plate. Add the chopped vegetables to the remaining marinade, let them marinate briefly, and then arrange them on top of the meat. Garnish the dish with red currants and chervil.