PERICHE (SALLYE)
By
sallye bates
@grandedame
2
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)
- 1In food processor, pulse together meat, cheese, onion, and peppers
Add worcestershire sauce and garlic powder and mix - 2Remove to dish that can be covered.
Stir in lemon juice and pulp and mix well
Marinate overnight in covered dish - 3Serve with tostados, taco chips, or pita chips.
