Mexican Aguachile de Ribeye
A bold twist on a classic coastal dish, this Aguachile de Ribeye brings together the smoky richness of grilled steak with a zesty, spicy aguachile sauce. Perfect for hot days or as a vibrant appetizer that impresses!
Why You’ll Love This Recipe
Fusion of Land and Sea – Classic aguachile flavor with the satisfying heartiness of steak.
Fast & Flavorful – Ready in under 30 minutes.
Great for Sharing – Serve as an appetizer or elegant main dish.
Customizable Heat – Use one serrano for mild, two or more for serious spice.
Key Ingredients
Ribeye Steak – Rich, juicy, and perfect for grilling and slicing thinly.
Serrano Chilies – Bring the heat and authentic aguachile bite.
Soy Sauce – Adds umami and depth to the citrus base.
Lime & Orange Juice – Fresh citrus gives a tangy, tropical touch.
Avocado – Creamy balance to the spice and acidity.
Cilantro – Optional, but adds freshness and color.
Expert Tips
Let the Steak Rest – Resting allows the juices to redistribute for a juicier result.
Slice Against the Grain – Ensures tender bites.
Chill the Sauce First – Want it cold and refreshing? Mix the sauce ahead of time and chill before drizzling.
Serve Immediately – Aguachile is best when fresh.
Ingredients:
For the Ribeye:
1 lb ribeye steak
Salt and pepper, to taste
1 tbsp olive oil (for grilling)
For the Sauce:
1/4 cup soy sauce
Juice of 1 lime
Juice of 1 orange
1–2 serrano chilis, finely sliced (adjust to your heat preference)
1 clove garlic, minced
1 tbsp olive oil
1/4 cup fresh cilantro, chopped (optional for garnish)
For Serving:
1 avocado, diced
Extra lime wedges (optional)
Instructions
- Season and Grill the Ribeye
Generously season both sides of the ribeye steak with salt and pepper.
Heat a grill or grill pan over medium-high heat. Brush with olive oil.
Grill the steak for 4–5 minutes per side (for medium-rare), or to your preferred doneness.
Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain. - Make the Aguachile Sauce
In a small bowl, whisk together the soy sauce, lime juice, orange juice, thinly sliced serrano chilies, minced garlic, and olive oil. - Assemble the Dish
Arrange the thinly sliced ribeye on a platter.
Drizzle the aguachile sauce over the meat.
Top with diced avocado and fresh chopped cilantro, if desired.
Serve with lime wedges on the side.
Important Notes When Making This Recipe
Use Fresh Citrus Juice – Bottled lime or orange juice won’t deliver the same vibrant flavor.
Heat Level Varies – Serrano peppers can be hot! Start with one and taste the sauce before adding more.
Quality of Meat Matters – Choose a well-marbled ribeye for maximum flavor.
Nutrition Information
Estimated per serving (makes 2–3 servings)
Calories: 420
Protein: 32g
Fat: 30g
Carbs: 8g
Fiber: 3g
Sugar: 3g
Sodium: 680mg
Nutrition may vary depending on steak cut, sauces, and garnishes used.
Frequently Asked Questions
Can I use another cut of steak?
Yes! Flank steak or skirt steak also work well if sliced thinly against the grain.
Is aguachile always made with seafood?
Traditionally, yes—but this creative twist with steak is inspired by the same marinade and presentation.
Can I make it ahead of time?
You can prep the sauce and grill the steak ahead of time, but slice and assemble just before serving for best texture.
How spicy is it?
With one serrano, it’s mild to medium. Add more for heat lovers!
What can I serve with it?
It’s great with tostadas, tortilla chips, or over a bed of arugula or cucumber slices.