A twist on Peruvian ceviche featuring raw beef and sweet mango, marinated in lime juice and spiced with aji amarillo.
Ingredients
- 250 g beef tenderloin (sashimi quality, very fresh)
- 1 piece fresh mango
- 1 piece red onion
- 3 pieces lime
- 1 bunch fresh cilantro
- 1 tsp aji amarillo paste (or 1 fresh jalapeño pepper)
- to taste fine salt
- to taste ground black pepper
Method
- Slice the beef tenderloin against the grain into very thin strips (about 3 mm thick). Place in a non-reactive bowl (glass or ceramic).
- Peel the mango and cut it into 1 cm dice. Thinly slice the red onion. Chop the cilantro. If using fresh chili, finely chop it. If using aji amarillo paste, set it aside.
- Squeeze the limes to get about 6 tbsp of juice. In a small bowl, mix the lime juice with the aji paste (or chopped chili), salt, and pepper. Pour this marinade over the beef. Mix well to coat each strip. Let marinate for 15 minutes at room temperature (the beef should turn slightly pale from the acid).
- Add the mango, red onion, and half of the cilantro. Toss gently. Adjust the seasoning.
- Serve immediately in shallow bowls or small glasses, and garnish with the remaining cilantro. Serve with tortilla chips or cooked sweet potato (not included) if desired.
Nutrition
Per serving
- Energy
- 257.1 kcal
- Protein
- 28.98 g
- Carbohydrate
- 19.9 g
- Fat
- 8.15 g
- Fibre
- 4.67 g
- Calcium
- 82.4 mg
- Iron
- 0.5 mg
- Magnesium
- 25.49 mg
