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Plea Sach Ko (Cambodian Beef Ceviche) on a warm neutral surface

Plea Sach Ko (Cambodian Beef Ceviche)

Thinly sliced beef with lime, lemongrass, herbs and a kreung fish sauce dressing. This version uses raw beef.

From my kitchen

Cooking notes

1

Thin slices

Freeze the beef 30 minutes before slicing for easier, thinner cuts.

2

Fresh limes only

Bottled juice won't give the same result. Don't over-cure or the beef turns tough.

3

Timing

Keep the dish cold and serve right away.

4

Food safety

Use beef from a trusted supplier, keep it cold and serve right away. Lime curing does not kill harmful germs; use cooked beef for anyone at higher risk.

What you need

Ingredients

The beef

  • 1.25 lbs
  • 2/3 cup

Aromatics

  • 3 stalks
  • 1/4 bulb
  • 1/2 each
  • 1 small handful
  • 1 large handful
  • 1/2 cup

Dressing

  • All
  • 1/2 cup
  • 2 tbsp
  • 2 tbsp
  • 1 tbsp
  • 3 tbsp

How to make it

Method

  1. Slice and cure the beef for Plea Sach Ko (Cambodian Beef Ceviche)

    Slice and cure the beef

    Slice the beef as thin as possible, about 1/8 inch. Put it in a non-reactive bowl, pour the lime juice over so every piece is submerged and cure 10 to 15 minutes, until it turns from red to brownish-pink.

  2. Prep the aromatics

    While it cures, finely chop the lemongrass, slice the onion, julienne the peppers, tear the mint and basil and crush the peanuts.

  3. Make the dressing for Plea Sach Ko (Cambodian Beef Ceviche)

    Make the dressing

    Drain the beef and keep the lime liquid. Whisk it with the hot water, garlic, kreung, sugar and fish sauce until the sugar dissolves. Taste and adjust.

  5. Combine for Plea Sach Ko (Cambodian Beef Ceviche)

    Combine

    Toss the beef with the aromatics and herbs, pour the dressing over and let it sit 5 to 10 minutes.

  6. Serve for Plea Sach Ko (Cambodian Beef Ceviche)

    Serve

    Top generously with crushed peanuts and serve right away, with jasmine rice or on its own.

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