Aguachile, traditionally made with shrimp, is a beloved Mexican dish known for its fresh and spicy flavors. This unique twist on aguachile uses ribeye steak, bringing a robust, savory depth to the dish that complements the tangy lime and spicy chili.
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 2 serrano or jalapeño peppers, thinly sliced (adjust for spice level)
- 1/4 cup cilantro, roughly chopped
- Salt and pepper, to taste
- 1 ripe avocado, sliced (optional for garnish)
- Tostadas or tortilla chips, for serving
Instructions
- Prepare the Ribeye
- Lightly season the ribeye with salt and pepper, then quickly sear it in a hot skillet (about 1 minute on each side) for a rare finish. Remove from heat and let cool, then thinly slice it against the grain.
- Make the Marinade
- In a bowl, combine the lime juice, lemon juice, and thinly sliced peppers. Season with a pinch of salt to taste.
- Combine Ingredients
- Add the thinly sliced ribeye, cucumber, and red onion to the marinade. Gently toss to coat the ingredients thoroughly. Let the mixture marinate for 10–15 minutes to allow the flavors to meld.
- Serve
- Transfer the aguachile de ribeye to a serving plate or bowl. Garnish with cilantro and avocado slices, if desired. Serve immediately with tostadas or tortilla chips on the side.
Enjoy your aguachile de ribeye—a delightful combination of refreshing acidity, heat, and the rich flavor of ribeye!
