3

votes

Beef ceviche - what do you think?

Answered on August 19, 2014
Created February 12, 2012 at 5:08 AM

So I have grassfed ground beef from Trader Joe's. I have many organic lemons from the Santa Monica farmer's market and a memory of how delicious something called carne apache is.

Many years ago, when I was 10 or 11, my uncle made a ceviche that uses ground beef.

The ground beef was cooked enzymatically, via the lemon juice. It was served with diced jalapenos, onions, tomato, cilantro, and avocado.

What do you think about this if I make it with grassfed beef?

I know I probably would not want to do this with industrial ground beef, what about from a good source?

7dc950fc76a046048e683d2a27dced37

on February 12, 2012
at 11:31 PM

Really?! Wow. I think the seminar was taped in December! Ah well, everyone is entitled to change their mind ;).

742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on February 12, 2012
at 11:05 PM

I think he has changed his views since then. I heard him say that he didn't want to take the risk with bacteria in a more recent interview.

518bce04b12cd77741237e1f61075194

(11577)

on February 12, 2012
at 05:37 PM

Wouldn't that just be tartare if you use ground beef? You should always grind your own beef for raw beef dishes, using a kitchen aid, sausage grinder, or similar equipment. This reduces the chance of any pathogens significantly.

91c2e2a35e578e2e79ce7d631b753879

(2081)

on February 12, 2012
at 12:46 PM

I agree - even if it's grass-fed, if it's from Trader Joe's I would be leery about the source (most commercial ground beef is from many cows), and worried about cross-contamination from CAFO sources. Now, having said that, I Googled carne apache and it looks delicious - I wouldn't hesitate to make it with the ground meat from our side of beef.

  • 5b4fd1d0dcb02b1cc3c666ece9e5983d

    asked by

    (1169)
  • Views
    15.9K
  • Last Activity
    1280D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

6 Answers

4
35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on February 12, 2012
at 06:18 AM

I wouldn't do it with commercial ground beef. Any pathogens whatsoever on the surface of the beef would be ground into the meat as a whole at the processor.

It sounds pretty awesome though, like a cross between carpaccio and ceviche. I'd just use a solid piece of beef and chop it up myself.

91c2e2a35e578e2e79ce7d631b753879

(2081)

on February 12, 2012
at 12:46 PM

I agree - even if it's grass-fed, if it's from Trader Joe's I would be leery about the source (most commercial ground beef is from many cows), and worried about cross-contamination from CAFO sources. Now, having said that, I Googled carne apache and it looks delicious - I wouldn't hesitate to make it with the ground meat from our side of beef.

2
B9637ddb9a9a5c6a7306e3c804fcd21d

(3217)

on February 12, 2012
at 02:33 PM

Hey pablo,

Firstly, ceviche is usually made with finely diced meat (most commonly fish); ground meat is usually used for steak tartare. With ceviche, the citric acid causes the proteins in raw meat to become denatured; however, this does not kill most pathogens that could be present in the meat. With steak tartare, horseradish is usually present; it does have some antibacterial properties (one of the reasons sushi is eaten with wasabi), but there is no guarantee that it will kill all harmful bacteria.

I therefore wouldn't eat commercial beef raw, and especially not ready mince (bacteria in red meat are present on the surface, so ground meat could contain pathogens distributed throughout). The reason health & safety recommendations advise against eating raw meat because large-scale farms have a higher risk of infection, and mechanised processing of the meat increases the risk of contamination of the surface.

I don't know about Trader Joe's and what kind of conditions the cattle they source their meat from is raised under (they don't have the info on their website). Of course, grassfed cattle conditions will be better than those in CAFO farms, but its still a large company and I doubt they source from small, organic farms, so there is still a risk, and I think its best to be safe than sorry.

I know Peggy from theprimalparent.com gets her meat from US Wellness Meats and eats it mainly raw; restaurants usually use 'sashimi grade' meat. So, bottom line is that the beef you're eating raw must either be 'sashimi-grade' (though I wouldn't recommend it because it's been treated/processed and you cannot vouch for it being grassfed or organic) or from a farmer/butcher you trust, and the smaller, the better.

And if you are going to eat beef raw, always buy whole pieces rather than mince; you can also trim the exterior which is exposed to oxygen and which would harbor the bacteria. You could also sear the surface of the meat for a few seconds in a very hot pan and then trim the cooked part off.

Be careful!

Good luck,

lots of Paleo love

Milla :-)

1
E36cb992cf0a5eba8b97a359c15f38b3

on February 12, 2012
at 12:27 PM

There are a number of raw beef recipes in Nourishing Traditions. They recommend freezing meat for two weeks to kill anything lurking in the meat. (You can do carpaccio, something akin to ceviche, steak tartare, etc.) I've made a couple of the recipes with meat from our CSA. I needed to adjust some seasonings, but the recipes were pretty good.

Edited to add: I totally missed the part about it being from TJ's. (I saw 'grass-fed' and assumed local farm, which I shouldn't do.) I'm not sure I'd risk it with the TJ's meat, but if you find some meat from a local farm the NT recipes are good!

0
7dc950fc76a046048e683d2a27dced37

on February 12, 2012
at 10:04 PM

I've been watching an all-day nutrition seminar Mat Lalonde did in January and his preferred diet is raw meat and cooked vegetables. But he knows the source of his meat and is not worried about pathogens. So definitely do beef ceviche if you are happy with the source (sorry, I love Trader Joe's, but that's not something I'd trust).

7dc950fc76a046048e683d2a27dced37

on February 12, 2012
at 11:31 PM

Really?! Wow. I think the seminar was taped in December! Ah well, everyone is entitled to change their mind ;).

742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on February 12, 2012
at 11:05 PM

I think he has changed his views since then. I heard him say that he didn't want to take the risk with bacteria in a more recent interview.

0
03b67d2b8e9e878147cb3f225c864207

(766)

on February 12, 2012
at 07:43 AM

Here's a recipe video for steak ceviche: http://youtu.be/ZK_BzCnetyU

It is amazing.

0
77877f762c40637911396daa19b53094

(78467)

on February 12, 2012
at 05:48 AM

I looked up the recipe on Google and despite the crazy translation (by Bing) it looks good enough to try. I will probably try it when I get some great beef.

After all, we eat raw beef carpaccio and this is cooked with lime just like ceviche is.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!