PERICHE (SALLYE)

Periche (sallye)

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sallye bates

By
@grandedame

This is the beef version of ceviche. It is quick and esy to make with a food processor and will keep in the fridge for about 3 weeks.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Yields 4 pints
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

  • 3 lb
    lean ground beef
  • 1 lb
    grated cheddar cheese
  • 1 bunch
    green onion, finely chopped including green part
  • 1or 2 medium
    jalapeno peppers, finely chopped
  • 5 Tbsp
    worcestershire sauce
  • 1 Tbsp
    garlic powder
  • 6 large
    lemons, juice and pulp

How to Make PERICHE (SALLYE)

Step-by-Step

  1. In food processor, pulse together meat, cheese, onion, and peppers

    Add worcestershire sauce and garlic powder and mix
  2. Remove to dish that can be covered.

    Stir in lemon juice and pulp and mix well

    Marinate overnight in covered dish
  3. Serve with tostados, taco chips, or pita chips.

Printable Recipe Card

About PERICHE (SALLYE)

Main Ingredient: Beef
Regional Style: American



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