This kelaguen (beef ceviche) is my dad’s recipe from Dededo, Guam. This is no-heat cooking; the meat “cooks” in the marinade. Serve over rice.
Prep Time::20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::8
Ingredients
1 ½ cups lemon juice, or as needed
2 tablespoons soy sauce
Tabasco to taste
2 pounds beef flank steak, very thinly sliced against the grain
1 bunch green onions, thinly sliced
Directions
Pour lemon juice, soy sauce, and Tabasco into a large, glass bowl. Stir in beef and green onions. Add additional lemon juice if needed to cover the beef.
Cover the bowl with plastic wrap, and allow to rest at room temperature for 1 hour, until meat turns a grayish-brown color and appears cooked.