Aguachile
Ingredients
- 1 lb rib-eye steak
- ½ ea red onion, thinly sliced
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- ½ tsp kosher salt
- 1 tsp black pepper
- ½ cup lime juice
- 3 tbsp orange juice
- 2 tsp kosher salt
- 2 tsp soy sauce
- 1 ea serrano chili, seeded and ribbed, sliced thin
- 1 tsp garlic
- 1 ea avocado or prepared guacamole
- 1 lb shrimp, 26-30 peeled, deveined, tails removed
- 2 ea limes, sliced
- 1 pinch kosher salt generous
- 1 tbd pickled red onions
- ½ cup lime juice
- 1 tsp garlic
- 1 cup fresh cilantro, chopped
- 2 ea jalapeno peppers
- 1 ea serrano pepper
- sliced cucumbers, avocado slices, radishes, olive oil, lime wedges, tostadas optional garnishes
Instructions
- Pickle red onions, cover, and reserve until needed.
- Season the steak, grill or char, and let rest.
- Stir lime juice, orange juice, soy sauce, serrano, garlic, salt, pepper, and olive oil.
- Reserve ¼ cup of marinade.
- Slice the steak and place it on a baking dish. Pour ¼ cup of the marinade over the steak. Cover and chill 1 hr.
- Remove onions from pickling liquid.
- Place the marinated steak on a platter. Drizzle with ¼ cup of the marinade. Garnish with pickled onions, avocado, and sliced serrano. Sprinkle with salt, and serve with tostadas.