Mexican Aguachile de Ribeye is a bold, modern twist on the beloved coastal classic. Instead of shrimp, this version features thinly sliced, perfectly seared ribeye that soaks up a vibrant chile-lime marinade. The result is a dish that’s both rich and refreshing — juicy steak with a charred crust meets bright citrus, spicy serrano, cooling cucumber, and creamy avocado. It’s a flavor explosion with every bite.
This dish comes together quickly, yet tastes like something you’d order at a high-end Mexican steakhouse. The key is searing the ribeye hard and fast to create a gorgeous crust while keeping the interior tender and medium-rare. Once sliced, the warm steak absorbs the aguachile marinade beautifully, taking on those zesty, spicy notes in just minutes. Paired with fresh avocado, it becomes a luxurious yet effortless meal.
Enjoy this as an appetizer, a light dinner, or serve it with tostadas for an unforgettable experience. It’s vibrant, zesty, and absolutely packed with flavor — a show-stopping dish every time.
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Servings: 2–3
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: 25 minutes
Ingredients
- 1 lb ribeye steak
- Salt and pepper to taste
- 1 tbsp oil (for searing)
- 2 avocados, diced
Aguachile Marinade:
- 1/2 cup freshly squeezed lime juice
- 2–3 serrano or jalapeño peppers
- 1/2 cucumber
- 1/4 white onion
- 2 garlic cloves
- 1/4 cup cilantro
- 1 tsp salt
- 1 tsp black pepper
- Optional: 1 tbsp soy sauce for added umami
Instructions:
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