This recipe for a classic Mexican ceviche will teach you how to make it. I have eaten it several times in Mexico and have also mastered the art of making Mexican food for my husband. This is a hit every single time I make it.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons sesame seeds
- 1 ½ cups gluten-free soy sauce (tamari)
- ⅔ cup white sugar
- ½ cup chopped green onions
- ¼ cup sesame oil
- 2 tablespoons minced garlic
- ½ teaspoon red pepper flakes
- 5 pounds Korean short ribs (cut flanken-style into 1/2-inch slices across the bones)
Instructions
- Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
- Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.
- Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.
- Preheat grill for medium heat and lightly oil the grate.
- Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.
- Set aside a portion of the cooled marinade in step 2 if you want a dip for your grilled ribs.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 608 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 19 g |
| Sodium | 2444 mg |
| Sugars | 14 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Marinade was great !
This was really good! It reminded me of Bulgogi. It was a little bit too sweet in my opinion so I’ll reduce the sugar next time. I did make one change. Red pepper flakes have been giving me some issues lately but I still wanted the heat so I used Sriracha. The green onions and sesame seeds get left behind in the bag which disappointed me at first but the flavor is in the meat so it is all good. Great recipe!