Recipe adapted from The Cuisines of Mexico (Harper & Row)
Ingredients
SERVINGS: 4 Serving(s)
- A glass or china bowl
- ½ cup lime juice
- ½ pound sirloin, absolutely free of fat, finely chopped
- 1 small tomato, finely chopped
- 2 tablespoons finely chopped onion
- 3 or 4 Serrano chilies with seeds, finely chopped
- ½ teaspoon salt, or to taste
Preparation
1. Mix the lime juice well into the meat and set it aside to marinate in the refrigerator for 15 minutes. (The lime juice will “cook” the beef much the same way citrus juice “cooks” the fish in ceviche.)
2. Mix in the rest of the ingredients and set the meat aside to season for about 15 minutes more. Serve with tortilla chips, or, as Caballero prefers, with chicharrónes (deep fried pork rinds).
