Carne Apache


This is the Mexican ceviche version of Steak Tartare. Where in Steak Tartare the lemon juice is added during preparation, here the meat is cured (cold-cooked) with lemon juice for an extended time before preparation. It also bleaches the meat to a very light pinkish color.

I tried it, but I cannot say that I liked this.
The lemon juice makes the meat soggy and sour, something I could not appreciate.

Food safety warning:
Do not make this with store-bought mass-processed ground meat. Grind or mince a roast at home.


This is what you need for 6 servings:

  • 1 ½ lb. top sirloin, minced or finely ground
  • 1 cup of fresh lime juice
  • 3 plum tomatoes
  • 1 avocado
  • up to 1 ½ onion
  • cilantro or parsley
  • 1 chipotle chile or powder
  • 1-4 jalapeño peppers
  • S&P
Pic1: tostada de carne apache
internet picture


What it's supposed to look like:

Pic2: add lemon juice
Pic3: cut vegetables


Pic4: mix, refrigerate
Pic5: serve


What it looked like when I tried it:

Pic6: my carne apache didn't look as nice
Pic7: served on rye