To Make Ceviche Sauce: In non-reactive bowl, whisk together ceviche sauce ingredients. Refrigerate, covered. (Yield: 3 cups)
For each serving, to order: On chilled plate, arrange 3 ounces beef in overlapping circles; sprinkle lightly with pepper. Arrange 4 slices avocado and 4 slices red onion on top of beef; sprinkle with 2 teaspoons green onions, 2 teaspoons cilantro and 1 teaspoon chives. Drizzle with 2 tablespoons Ceviche Sauce.
Recipe created by Chef Douglas Rodriguez, OLA Miami