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.
Ingredients
- ½ cups lemon juice: 1 piece (or as needed)
- soy sauce: 2 Tbsp
- Tabasco: (to taste)
- beef flank steak, very thinly sliced against the grain: 2 pound
- bunch green onions: 1 piece (sliced)
Metric Conversion
Stages of cooking
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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.
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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.
