I am watching one of the cooking shows Dinner impossible ) and he did a beef Cheviche, I was wondering if anyone had any tips, recipes, or advice?
Yeah it seems like you'd get better recipes in your search if you searched something more along the lines of "Steak Tar Tar". The only difference i believe would be the citrus ingredient that would be slightly cooking the beef as if it were fish.
I had a chef once makes an excellent twist on steak tar tar and ceviche by adding a citrus ingredient into a basic Tar Tar.
Here's the delicious recipe:
dry aged steak, diced
lemon zest, minced
paprika infused oil
and most importantly (aside from the steak of coarse)...
lemon segments marinated in White Truffle Oil.
Spectacular and surprisingly a wonderful combination. To top it off the steak had been aged to perfection in our massive special dry aging unit. Ah, the good ole days.