Carne Apache (Mexican Steak Tartare)

Ingredients

• 225 g (½ lb) finely ground lean beef
• 120 ml (½ cup) fresh lime juice
• 80 g (⅓ cup) finely chopped white onion
• 240 g (1 cup) finely chopped unpeeled tomatoes
• Scant 60 ml (scant ¼ cup) finely chopped fresh cilantro
• ½ chile perón (Capsicum annuum var. perón), seeds and veins removed, finely chopped — OR 2 chiles serranos (Capsicum annuum), finely chopped
• 2 heaped tablespoons finely chopped pitted green olives
• 80 g (⅓ cup) diced peeled sweet red pepper
• 3 tablespoons light olive oil
• Sea salt and freshly ground black pepper to taste
• Finely shredded cabbage
• Tomato slices
• Raw egg or hard-cooked egg slices

Method

1. 1
   Place the ground beef in a glass or ceramic bowl. Pour over the lime juice, turn to coat thoroughly, cover, and refrigerate for a minimum of 4 hours (up to 6 hours is fine). Turn the meat every hour so the acid reaches all surfaces evenly. The beef is ready when it has lost its raw red colour throughout.
2. 2
   Remove from the refrigerator. Add the onion, tomatoes, cilantro, chile, olives, sweet red pepper, and olive oil. Fold together gently.
3. 3
   Season with sea salt and freshly ground black pepper. Taste and adjust chile and acid if needed.
4. 4
   Rest in the refrigerator for 20–30 minutes, then serve mounded on tostadas or alongside hot corn tortillas. Top with shredded cabbage, tomato slices, and egg if desired. Serve immediately.