Alfredo Garcia

A beefy take on a standard seafood aguachile, can be served as an appetizer before dinner or as a main entree. Perfect sides would be some rice to eat with the extra sauce, or some crispy potatoes. Or simple serve with some tostadas. 

Ribeye Aguachile

Add enough olive oil to a frying pan, about 1 cup, set to medium heat, once hot, add in the garlic and fry until golden brown all over.

Add the garlic with a little bit of salt to a mortar and pestle, start mashing into a paste. 

Add in the Chile piquin and continue mashing.

Add in the Jugo Maggi and the Worcestershire sauce(if you can't get Jugo Maggi, double up on the Worcestershire sauce), mix it until combined.

In a larger bowl, add the orange juice, lime juice, soy sauce, the garlic mixture, the thinly sliced red onion and Serranos and 2 tbsp of olive oil(use the same oil you used to fry the garlic in). Mix to combine and set aside while we prepare the rest.

To the same oil where we fried the garlic, add in the thinly sliced shallots and and fry them on a medium high heat until they start getting golden brown and crispy. This can take anywhere from 6-12 minutes, it all depends on how big/small your skillet is. Once starting to get golden, work quickly to drain and place them on paper towels to drain off the excess oil. Season with salt and set aside. 

Season the ribeye steaks generously with salt and pepper on both sides. 

Get a cast iron pan, grill pan, or using your outdoor grill, spray either with a bit of oil, once hot, cook the steak to your desired liking. I prefer my steak more on the medium rare side, so I only cook mine for 2-3 minutes per side. Once cooked, set on a cutting board and let rest for 7-10 minutes before slicing. 

Once the steak has rested, sliced it up into 1/2 inch strips. 

To serve, place the steak on a large plate, and top it off with about 1 cup of the aguachile sauce, making sure to get some of the red onion and Serrano. 

Then top it off with some thinly sliced avocado, the crispy shallots and chopped cilantro for garnish. 