Most of us think of seafood when we hear ceviche, but this dish is a beef ceviche served in butter lettuce cups.
Recipe used with permission from Pailin Chongchitnant’s ‘Hot Thai Kitchen’
- vegetable oil as needed
- 9 oz beef tenderloin or other tender steak
- 3 tbsp lime juice
- 2 inches of thinly sliced lemongrass, bottoms only
- 2 tbsp shallots, thinly sliced
- ¼ cup mint leaves, chopped
- 2-3 kaffir lime leaves very thinly julienned
- 5 sprigs cilantro leaves chopped
- 3-4 cloves garlic
- 1-3 thai chilies
- 5 cilantro stems, chopped
- 2 tsp fish sauce
- 2 tbsp toasted pumpkin or sunflower seeds
- red bell pepper short juliennes
- small mint leaves
Drizzle vegetable oil on the steak and rub to coat.
In a saucepan heat a little vegetable oil over high heat until the oil is very hot.
Place the steak down and sear for 20-30 seconds until well browned, flip and repeat on other side.
Sear the edges of the steak briefly by holding it up with tongs.
Let rest for at least 5 minutes while you make the dressing.
For the dressing, pound together the garlic, Thai chilies and cilantro stems using a mortar and pestle until there are no chunks.
Add the palm sugar and pound to dissolve. Add the fish sauce and swirl the pestle to mix.
Slice the beef into very thin, bite-sized strips and transfer to a small mixing bowl.
Pour the lime juice over the beef and mix well; let sit for at least 5 minutes until the meat has cooked slightly.
Pour the dressing over the beef and toss to mix.
Add the lemongrass, shallots, mint, half the kaffir lime leaves, and half the cilantro; toss to mix. Taste and adjust the seasoning.
To serve, spread the beef in one layer on a large plate.
Sprinkle with the pumpkin seeds, julienned peppers, small mint leaves, and the remaining kaffir lime leaves and cilantro.
Serve with lettuce leaves, which you can use to wrap the beef.
It can also be served on individual leaves as a tasty bite size appetizer.
Recipe taken from the: Hot Thai Kitchen cookbook