One of my favorite dishes to (cook) and eat is ceviche, I put cook in parenthesis because ceviche is not cooked in the traditional way. It is cooked by marination in acid. I got inspiration for this dish from a stage I did at El Catrin in Toronto. I love carpaccio and tartare but had never thought of doing a beef ceviche. I mentioned it to one of my clients after he asked whether I had ever cooked with shishito peppers. I served it as a garnish with a shot of shaken Silver Patron. I used Cumbrae's beef tenderloin and only allowed it to marinate for 5 minutes. It was delicious with and without the shot of tequila. Would be wonderful on grilled escarole as well. Olivier was a gracious host as I staged in his kitchen. As I stood there slicing habaneros- he came over and gave me a tip I'd never heard of- wipe oil on your hands before slicing hot peppers- the chemical capsicum will not be absorbed into you hands and linger until later! Thanks Olivier!
Marinade:
1/4 cup fresh lime juice
1 teaspoon kosher salt
1 tablespoon thinly sliced red onions
1 tbsp Silver Patron
1 shishito pepper charred peeled and chopped
400 grams beef tenderloin sliced into thin strips
I shishito pepper raw and sliced thinky for garnish
Homemade Tortilla
Sliced and deep fried
Ice cold Silver Patron
Marinade:
1/4 cup fresh lime juice
1 teaspoon kosher salt
1 tablespoon thinly sliced red onions
1 tbsp Silver Patron
1 shishito pepper charred peeled and chopped
400 grams beef tenderloin sliced into thin strips
I shishito pepper raw and sliced thinky for garnish
Homemade Tortilla
Sliced and deep fried
Ice cold Silver Patron