📖 Instructions

1. First, prep the Venison: Lay the venison tenderloin on a cutting board. Using a super sharp knife—and I mean *super* sharp; Dull knives are the enemy here—trim away any silver skin or sinew. This step is crucial; trust me, you don’t want chewy bits in your ceviche.
2. Slice it Thin: Now, the magic happens. Slice the venison *against* the grain into pieces about 1/8 inch thick. Aim for uniform slices so they cure evenly. Arrange the slices in a single layer between sheets of cling film and gently pound them even thinner with a rolling pin or meat mallet. This helps tenderize the venison and speeds up the curing process.
3. The Espresso Infusion: In a non-reactive bowl (glass or stainless steel works best), combine the freshly brewed espresso, balsamic vinegar, lime juice, finely minced shallot, a pinch of sea salt, and a dash of freshly cracked black pepper. Whisk it all together until the salt is dissolved.
4. Marinate the Venison: Gently fold the venison slices into the espresso-balsamic marinade. Make sure every slice is coated. Cover the bowl with cling film and refrigerate. Let it marinate for *exactly* 30 minutes, no more, no less. The acidity in the lime juice and balsamic will 'cook' the venison, while the espresso imparts a unique depth of flavor.
5. Prep the Garnishes: While the venison is marinating, get your garnishes ready. Dice the avocado into small cubes. Chop the fresh cilantro leaves. Thinly slice the red onion—if you're sensitive to raw onion, soak the slices in ice water for 10 minutes to mellow their bite. Zest the remaining lime.
6. Assemble and Serve: After 30 minutes, remove the venison from the refrigerator. The slices should have turned a paler color and feel firmer to the touch. This means they’re properly cured. Drain any excess marinade.
7. Plate with Flair: Arrange the marinated venison artfully on serving dishes. I like to use small, chilled plates or even scallop shells for a fancy touch. Garnish generously with the diced avocado, fresh cilantro, red onion slices, a sprinkle of lime zest, and a final drizzle of good quality olive oil. A tiny sprinkle of sea salt flakes is also recommended.
8. Serve Immediately: Espresso Balsamic Venison Ceviche is best served immediately. The flavors are at their peak, and the textures are perfectly balanced. This is not the time to let it sit around, otherwise it's just bleh.