The heat's on beef ceviche
David Reinbold, former chef at Seattle’s Hotel Edgewater, served this hearty, refreshing salad. He attributes the recipe to Micronesia, where it is made with raw beef “cooked” with citrus juice just as seafood ceviches are.
I’ve adapted the idea for food-safety-conscious kitchens by pouring boiling broth over the beef to arrest bacterial activity while keeping the dish’s cultural orientation. Reinbold also adds a Northwest slant by using sweet Walla Walla onions in the salad ― a fine international merger.