Ceviche is a well-loved Latin American dish known for its fresh, tangy flavors and no-cook preparation. Traditionally made with seafood like shrimp or fish, ceviche relies on acidic citrus juices to “cook” the protein, giving it a firm texture and zesty flavor. In this unique version, we swap out the traditional shrimp for finely diced lean beef—an unexpected but delicious alternative. The result is a refreshing, protein-packed dish that’s just as satisfying as the original.

Perfect for summer gatherings, light dinners, or served as a colorful appetizer, beef ceviche is both versatile and quick to prepare. The citrus juice acts as a marinade, tenderizing the meat and infusing it with brightness. Paired with crunchy vegetables, creamy avocado, and a hint of heat from fresh chiles, this dish delivers a bold balance of flavors and textures.

Whether you’re avoiding seafood or simply looking to try something new, this beef ceviche is a fresh take on a classic that won’t disappoint. No stove, no stress—just a deliciously chilled, nutrient-packed dish ready in under an hour.

Ingredients and Preparation

For the Beef and Marinade

1 pound (450–500g) lean beef (sirloin or tenderloin recommended), finely diced into small cubes
⅓ cup freshly squeezed lime juice (about 3–4 limes)
⅓ cup freshly squeezed lemon juice (about 2–3 lemons)
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Vegetables and Seasonings

1 cup cherry tomatoes, quartered
½ medium red onion, finely diced
1–2 jalapeño or serrano peppers, finely chopped (remove seeds for less heat)
1 medium cucumber, peeled (optional), seeded, and diced
1 medium avocado, diced
¼ cup fresh cilantro, finely chopped
1 tablespoon olive oil (optional, for extra richness)
Additional salt and pepper to taste

Optional Toppings and Sides

Tortilla chips or tostadas
Sliced radishes
Lime wedges
Extra chopped cilantro

Preparation Tips

Use high-quality beef for best results—tenderloin or sirloin works well.
Dice the beef uniformly into small, bite-sized pieces to ensure even marination.
Fresh citrus juice is essential; avoid bottled juice.

Step-by-Step Instructions

1. Prepare the Beef

Rinse the beef under cold water and pat dry with paper towels.
Trim off any excess fat or sinew, then dice the meat into small, even cubes.
Place the diced beef into a medium-sized glass or non-reactive bowl.

2. Marinate with Citrus

Pour in the freshly squeezed lime and lemon juice over the beef.
Add kosher salt and black pepper, then gently stir to coat all the meat evenly.
Cover the bowl with plastic wrap or a lid and refrigerate for 30 to 40 minutes, stirring once halfway through.
The beef will turn from red to brownish-pink as the acid “cooks” it—this is expected.

3. Prepare the Vegetables

While the beef is marinating:

Dice the red onion and soak it in a small bowl of cold water for 10 minutes to reduce its sharpness, then drain.
Chop the cherry tomatoes, cucumber, jalapeño (or serrano), and avocado.
Finely chop the fresh cilantro.

4. Combine Everything

After the beef has marinated, drain off most of the citrus juice using a slotted spoon or strainer, leaving a little juice behind for flavor.
Add the tomatoes, onion, jalapeños, cucumber, avocado, and cilantro to the bowl with the beef.
Gently mix to combine. Be careful not to mash the avocado.
Drizzle with olive oil, if using, and taste. Adjust seasoning with extra salt and pepper if needed.

5. Chill Before Serving

For the best flavor, cover and refrigerate the ceviche for another 10–15 minutes to allow the flavors to meld.
Serve chilled with your preferred toppings and sides.

Beginner Tips and Notes

Is it safe to eat raw beef?
Yes, if prepared correctly. Use only fresh, high-quality beef and dice it finely to allow the acid to “cook” it quickly. This dish is similar in concept to beef tartare or carpaccio. However, those with weakened immune systems or concerns about eating raw or undercooked meat should avoid this dish.
Can I use a different cut of beef?
Yes, just make sure it’s lean and tender. Sirloin, tenderloin, or flank steak are ideal. Avoid fatty or tough cuts.
What does the citrus juice do?
The acidic juice denatures the proteins in the beef, changing its texture and color much like cooking with heat. This is what gives ceviche its unique “cooked” look without actual heat.
Can this be made ahead of time?
It’s best eaten within a few hours of preparation. If stored too long, the beef can become overly firm, and the vegetables may lose their crunch.
Adjusting the heat
Use jalapeño for milder heat or serrano for a spicier version. Always taste a small piece first to gauge intensity.

Serving Suggestions

Beef ceviche is a flexible dish that works in a variety of settings. Here are some ideas:

As an Appetizer
Serve chilled in small cups or bowls with a spoon for scooping. Garnish with extra cilantro and a lime wedge.
With Tortilla Chips
Spoon the ceviche onto crunchy tortilla chips for a flavorful finger food at parties.
On Tostadas
Spread a thin layer of avocado on a crispy tostada and top with beef ceviche for a satisfying and easy-to-eat snack.
In Lettuce Cups
For a low-carb option, serve the ceviche in butter lettuce leaves or cabbage cups.
As a Main Course
Serve over a bed of quinoa or rice with a side of black beans for a light, protein-rich dinner.
Pair With Drinks
Beef ceviche pairs well with citrusy beverages like limeade, iced tea, or even a crisp beer or margarita (if you’re serving adults).