The Best Recipe for Beef Ceviche: Flavoursome, Tender and Fresh

Now adopted as a national dish throughout much of South America – and adored in its many guises on the international culinary scene – ceviche is a surprisingly simple yet very flavoursome, fresh and tangy celebration of the vivid flavours of fish, meat or vegetables with the sharpness of citrus fruit. Believed to have originated as a way of making raw fish acceptable for eating by the Moche people from coastal Peru around 2,000 years ago, the dish is today such a part of the country’s culture that Ceviche Day on June 28 has been declared a national holiday, when family and friends get together to celebrate its sheer vibrancy and versatility. 

Traditionally ceviche is prepared using white fish, salmon, prawns or other seafood infused with a refreshing blast of citrus, but there are many, many variations to be sampled across the world. Like its fishy Peruvian counterpart, beef ceviche is a delectable food that requires no cooking but is dependent on fusion with the citrus element – usually lime but lemons and oranges can be used too – of the dish to tenderise, cure and “denature” the meat. It has a more profound, substantial and richer taste than its seafood cousin, and can be additionally pepped up by fresh herbs, onions and the judicious use of salt. 

Learn how to prepare ceviche-style beef with this delicious recipe from chef Jean-Philippe Perol, Chef de Cuisine at  at Marguerite 1606 in Domaine Reine Margot Paris Issy - MGallery Collection. As the raw beef is marinated in citrus rather than cooked, the meat needs to be very tender, so filet mignon or fillet – both from the tenderloin of the cow – are the best cuts to use. The dish also incorporates a mustard dressing and a garnish, and is served on slices of classic baguette. This French re-interpretation of ceviche is a taste experience not to be missed!

• 400g tender filet mignon or fillet of beef
• 1 egg
• Meaux mustard (to taste)
• 1 bunch of coriander
• Small bunch of flat-leaf parsley
• Olive oil
• 1 lime
• 50g button mushrooms
• Small bunch of red radishes
• 1 spring onion
• 1/2 traditional French baguette
• Generous pinches of sea salt 

• Trim the meat and slice it thinly. Keep in the fridge until ready to use.
• Heat a pan of water and boil an egg at 60°C/140°F for 3.5 minutes to pasteurise it.
• In a blender, combine the egg with the mustard, herbs and olive oil until the dressing has the consistency of mayonnaise.
• Slice the lime in half. Remove the segments from one half, and juice the other half.
• Blend the lime juice with half of the dressing, then season. 
• Always, always taste the mixture to ensure that it’s not too acidic and then pour it over the beef slices. 
• Let it marinate for between 1 and 2 hours, monitoring the meat to ensure it doesn’t become tough; when it is ready it will be slightly opaque and firm to the touch. 
• Finely dice the mushrooms, shave the radishes and julienne the spring onion.
• Slice the baguette into rounds and grill them lightly.
• Spread the dressing on each slice, then top with the sliced beef ceviche, a lime segment and the garnish. 
• Sprinkle with sea salt to taste and serve immediately, with the remaining dressing on the side.

Insider tip: Should your marinade be too citrusy, add a couple of ice cubes, a little honey or a splash of freshly squeezed orange juice to counteract the acidity. Sea salt will also help balance the overall taste of the ceviche.

Various versions of ceviche are served all over the globe, each showcasing local ingredients and preferred flavour profiles. Here are a few popular options to try on your travels to South America and beyond.

The original Peruvian ceviche

A simple dish using fish or seafood cured by citrus, onion and chilli.

Ecuadorian ceviche de camarón

With shrimps as the main ingredient, this version is richly flavoured with red peppers and tomatoes.

Caribbean conch ceviche 

Conch (a large sea snail) ceviche served with lime, onions and red pepper is a delicacy in Jamaica and the Bahamas! 

Mexican carne apache 

This minced beef ceviche is cured with lime and given its heat by chilli (how much of the latter to use depends on personal taste). 

Beef kelaguen from Guam

Along with the tender beef, soy sauce and ginger are the key ingredients of this delicious Asian variant on ceviche.

Vietnamese bò tái chanh

The Vietnamese answer to beef ceviche features pickled vegetables and a lime marinade topped with crunchy peanuts.

Of course, most vegetables can be given the ceviche treatment. The light and tangy flavours of the lime marinade work just as well with vegetables as they do with meat or fish. Try the following recipe for a vegetarian and vegan take on the dish.

• 4 radishes
• 1 bulb of fennel
• 1 carrot
• 1 avocado 
• 1 beetroot 
• 1 whole lime
• 1/2 teaspoon of sherry vinegar
• 1 tablespoon brown sugar
• 1 red chilli
• Salt and pepper to taste
• Bunch of watercress/coriander for garnish

• Slice the vegetables thinly. Place all except the beetroot in a bowl.
• Put the beetroot in a separate bowl (it will stain the other ingredients pink). 
• Zest and juice the lime. 
• Mix together the lime zest and juice, sherry vinegar, brown sugar and finely chopped chilli in a bowl and whisk until the sugar has dissolved.
• Taste and adjust the marinade dressing so the favour balances.
• Add seasoning to taste.
• Pour the ceviche marinade over the vegetables (don’t forget the beetroot) and leave for an hour to marinate. 
• Shred and add the watercress/coriander just before serving.

Depending on preference, beef ceviche works well as an appetiser or a main course. The traditional Peruvian pescatarian version of the dish is served on a lettuce leaf and accompanied by sweet potato and corn on the cob, while other popular pairings include tortilla chips, tostados, tacos, rice, salsas and salad. Plantain chips and potato chips are favourite sides too. 

Drinks-wise, the dish lends itself to an ice-cold glass of local beer or dry white wine – but when you’re going for a full Peruvian experience, try a frothy pisco sour cocktail (fermented grape juice, lime syrup, an egg white and Angostura bitters served with lots of ice). If you prefer a soft drink, sparkling water with a slice of lime complements the citrus flavours of the ceviche very well. 

Beef ceviche is wonderfully tasty – and luckily also very good for you. It’s a low-calorie and low-carb dish (thus good for weight management) prepared using lean meat, which is protein-packed for muscle growth and low in saturated fats for heart health. The citrus marinade also adds a vitamin C boost to promote the immune system and provide antioxidants to fight against cardiovascular diseases. When you add a superfood like olive oil into the tasty mix, you have an aid to longevity that is also thought to combat dementia. 

So there you have it – a tantalisingly delicious recipe for the perfect beef ceviche. And it’s also good for you so you can enjoy it to your heart’s content!