In this recipe, we will show you how to create a ribeye aguachile that will leave you craving for more. In this recipe, we will guide you through a process that combines the juiciness of a ribeye steak with the freshness and spiciness of aguachile. This fusion of ingredients is ideal for those seeking a unique culinary experience full of contrasts. The tender and juicy ribeye meat pairs perfectly with the intensity of the aguachile sauce, creating a dish that will surprise and delight your taste buds.
Below you will find our recipe
| Ingredients | Qty |
| Ribeye | 1 piece |
| Habanero Pepper | 3 pcs |
| Tortilla | 2 pcs |
| Garlic clove | 2 pcs |
| Lime | 10 pzas |
| Soy sauce | 1/2 cup |
| Red onion | 1/4 piece |
| Avocado | 1 piece |
Instructions
- Roast the tortillas, habanero peppers and a garlic clove, until well charred.
- For the sauce, place the charred ingredients in a blender along with lime juice, soya sauce and a raw garlic clove. Blend until desired consistency and set aside.
- Preheat the grill to medium-high heat, around 200°C (392°F).
- While the grill is heating up, season the ribeye with salt and pepper. Sear the meat over direct heat for 5 minutes on each side, then transfer it to indirect heat for 15 minutes or until it reaches an internal temperature of 65°C (149°F). Remove the ribeye from the grill and let it rest for about 5 minutes.
- Cut the ribeye into 1/2 cm thick slices and arrange on a plate. Pour the sauce and garnish with avocado, red onion, and crispy onion rings.
- Enjoy this exquisite ribeye aguachile!
Discover here all the varieties of peppers we cultivate in our greenhouses.
