Oh wow, Aguachile de Ribeye — that’s a seriously bold and delicious twist on the classic aguachile! Usually aguachile is made with shrimp, but using thinly sliced ribeye steak soaked in a spicy, tangy chili-lime marinade sounds incredible. Fresh, zesty, with that tender beef flavor.
🥩🔥 Aguachile de Ribeye (Spicy Mexican Ribeye Ceviche)
Ingredients:
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8 oz ribeye steak, very thinly sliced (partially freeze it first to slice easier)
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5–6 serrano or jalapeño peppers (adjust for heat)
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1 cup fresh lime juice (about 8–10 limes)
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½ cup fresh cilantro leaves
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1 small cucumber, thinly sliced or julienned
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¼ cup thinly sliced red onion
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1–2 cloves garlic
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Salt, to taste
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Optional: avocado slices, radishes, and tostadas for serving
Instructions:
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Prepare the Marinade:
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In a blender, combine serrano/jalapeño peppers (seeds removed for less heat if desired), lime juice, cilantro, garlic, and a pinch of salt.
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Blend until smooth.
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Marinate the Ribeye:
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Arrange the thin ribeye slices in a shallow dish.
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Pour the marinade over the meat, making sure every slice is coated.
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Cover and refrigerate for 15–20 minutes. The acid will “cook” the beef lightly, tenderizing and infusing flavor.
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Add Veggies:
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Mix in the sliced cucumber and red onion.
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Adjust salt to taste.
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Serve:
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Serve chilled on a platter or individual plates.
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Garnish with avocado slices and radishes.
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Accompany with tostadas or tortilla chips.
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Tips:
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For thinner slices, partially freeze the ribeye for 30 minutes beforehand.
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Adjust chili level to your spice tolerance — start mild and add more peppers as needed.
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The acid won’t “cook” beef as thoroughly as seafood, so make sure you trust your meat quality and consume quickly.
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You can add a splash of orange juice for a slightly sweeter balance.
Would you want a shrimp aguachile recipe, or a grilled ribeye aguachile variation next?
