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Restaurants›Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar›Anticuchero Tenderloin Recipe

Anticuchero Tenderloin Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Anticuchero Tenderloin Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb beef tenderloin; 2 tbs vegetable oil; 1 tsp salt; 1 tsp black pepper; 2 tbs aji panca paste (or substitute mild smoked red pepper paste); 2 cloves garlic, minced; 2 tbs red wine vinegar; 1 tbs soy sauce; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 2 tbs aji amarillo paste (or yellow pepper paste); 2 tbs red wine vinegar; 3 tbs olive oil; 1 clove garlic, minced; 1 tsp honey; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups huacatay paste (fresh black mint) or substitute fresh basil + cilantro; 0.5 cups fresh cilantro leaves (packed); 0.25 cups fresh parsley (optional); 2 tbs lime juice; 1 tsp aji amarillo paste; 1 clove garlic, minced; 4 tbs olive oil; 0.5 tsp salt; 2 tbs water (to thin); 0.5 cup white onion, thinly sliced; 0.25 cup fresh cilantro, chopped; 8 leaves lettuce leaves (butter or romaine) - optional for wrap

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time55m

Serves4

With anticuchera sauce, huacatay sauce, white onion and cilantro. Choice of lettuce wrap is available for our taco - chicken with spicy mayo

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Ingredients

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Beef Anticucho

1 lb beef tenderloin

2 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs aji panca paste (or substitute mild smoked red pepper paste)

2 cloves Garlic, minced

2 tbs red wine vinegar

1 tbs Aged soy sauce

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Smoked paprika

Anticuchera Sauce

2 tbs aji amarillo paste (or yellow pepper paste)

2 tbs red wine vinegar

3 tbs olive oil

1 clove Garlic, minced

1 tsp Honey

1 tsp Celtic sea salt

1/2 tsp black pepper

Huacatay Sauce

1/2 cups huacatay paste (fresh black mint) or substitute fresh basil + cilantro

1/2 cups fresh cilantro leaves (packed)

1/4 cups fresh parsley (optional)

2 tbs ReaLime juice

1 tsp aji amarillo paste

1 clove Garlic, minced

4 tbs olive oil

1/2 tsp Celtic sea salt

2 tbs water (to thin)

Toppings & Assembly

1/2 cup white onion, thinly sliced

1/4 cup Fresh cilantro, chopped

8 leaves lettuce leaves (butter or romaine) - optional for wrap

8 pieces tortillas (corn or flour) - optional

4 pieces Lime wedges

1/2 cups spicy mayo (for chicken taco option)

Method

Beef Anticucho

Trim and cut

Trim silver skin and excess fat from the tenderloin. Cut the beef into 1-inch cubes or 3–4 inch strips for tacos/wraps so they cook quickly and evenly.

Make anticucho marinade

In a bowl combine 2 tbs vegetable oil, aji panca paste, minced garlic, red wine vinegar, soy sauce, ground cumin, dried oregano, smoked paprika, salt and pepper. Whisk until homogenous.

Marinate

Add the beef to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but tenderloin is delicate).

Cook beef

Heat a heavy skillet or grill over high heat until very hot. Add a small amount of oil and sear beef pieces in a single layer, about 1–2 minutes per side for medium-rare depending on thickness. Avoid overcrowding; cook in batches if necessary. Remove to a plate and let rest 5 minutes.

Slice or chop rested beef as desired for tacos or lettuce wraps. Keep warm while preparing sauces and assembly.

Anticuchera Sauce

Whisk together aji amarillo paste, red wine vinegar, olive oil, minced garlic, honey, salt and black pepper in a small bowl. Adjust seasoning: add more vinegar if you want tang, more honey for sweetness, or a little water to loosen. Set aside at room temperature.

Huacatay Sauce

In a blender or food processor combine huacatay paste (or basil/cilantro substitute), cilantro leaves, parsley (if using), lime juice, aji amarillo paste, minced garlic, salt and olive oil. Blend until smooth, adding water a tablespoon at a time to reach a drizzleable, creamy consistency. Taste and adjust salt or lime as needed. Transfer to a bowl and refrigerate if not using immediately.

Toppings & Assembly

If serving as tacos: warm tortillas in a dry skillet or wrapped in foil in a low oven. If serving as lettuce wraps: wash and pat dry leaves and select the largest, intact leaves.

Assemble each taco or wrap: place 2–3 pieces of sliced anticuchero tenderloin onto a warmed tortilla or lettuce leaf. Drizzle 1–2 teaspoons anticuchera sauce and 1 teaspoon huacatay sauce over the meat (adjust to taste).

Top with thinly sliced white onion and a sprinkle of chopped cilantro. Serve with lime wedges. For the chicken taco variation, substitute grilled or roasted shredded chicken and drizzle or spread spicy mayo (about 1 tablespoon per taco) in place of or alongside the anticuchera sauce.

Serve immediately so lettuce remains crisp or tortillas stay warm. Leftover sauces keep refrigerated up to 3 days.