Zesty Aguachile de Ribeye Recipe

This Mexican-inspired Aguachile de Ribeye combines tender slices of ribeye marinated in a zesty citrusy sauce with fresh veggies. It’s refreshing, spicy, and perfect for hot days! Serve it with tortilla chips or tostadas for added crunch.

Ingredients

For the Aguachile:

• 1 pound ribeye steak, thinly sliced against the grain
• 1/2 cup fresh lime juice
• 2-3 serrano or jalapeño peppers, chopped (adjust for spice preference)
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Salt, to taste
• Freshly cracked black pepper, to taste
• Optional: 1 avocado, sliced (for garnish)

For the Marinade:

• 1 cup vegetable or olive oil
• 1/4 cup fresh orange juice
• 2 tablespoons soy sauce (optional)
• 1 tablespoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt, to taste

Directions

Prepare the Marinade:

1. In a mixing bowl, whisk together lime juice, vegetable oil, orange juice, soy sauce (if using), ground black pepper, garlic powder, cumin, and salt until well combined.

Marinate the Ribeye:

1. Place the thinly sliced ribeye steak in a large bowl or resealable plastic bag.
2. Pour the marinade over the meat, ensuring each slice is well-coated.
3. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavor.

Prepare the Aguachile Mixture:

1. In a separate bowl, combine cucumber slices, red onion, chopped serrano or jalapeño peppers, and cilantro.
2. Season with salt and freshly cracked black pepper to taste.

Assemble the Aguachile:

1. After marinating, remove the ribeye from the fridge.
2. Mix the ribeye with the prepared vegetable mixture.
3. Toss gently to coat the meat and vegetables with the marinade.

Serve:

1. Serve the aguachile immediately in shallow bowls or on a large platter.
2. Garnish with avocado slices, if desired.
3. Pair with crispy tortilla chips or tostadas for a crunchy complement.

Tips for Success

• Thin Slicing: Ensure the ribeye is sliced very thin for optimal marination and tenderness. Freezing the steak for 20 minutes before slicing can make it easier.
• Custom Heat: Adjust the number of serrano or jalapeño peppers based on your spice tolerance.
• Quick Serving: Aguachile is best served fresh and chilled. Avoid letting it sit too long, as the citrus marinade can overcook the meat.

Nutrition Information (Per Serving)

• Calories: ~350
• Protein: 25g
• Carbs: 10g
• Fat: 20g

Conclusion

This Aguachile de Ribeye is a bold and vibrant dish, marrying the tender richness of ribeye with fresh, spicy, and zesty flavors. Perfect for entertaining or treating yourself to a light yet indulgent meal, it’s a showstopper on any table.

Enjoy this refreshing, flavorful delight alongside friends and family, and let the crisp textures and tangy marinade transport you to the heart of Mexican cuisine!