The summary of ‘Aguachile de Ribeye pero Wagyu | La Capital’

The video showcases different variations of aguachile dishes, with the presenter utilizing ingredients like chiltepin chili, soy sauce, clamato, and Worcestershire sauce to create unique flavors. Various meats such as shrimp, scallops, Wagyu beef, and ribeye are prepared using different techniques and served alongside cucumber and onion. The emphasis is on experimenting with flavors and breaking away from traditional recipes. The chefs emphasize the importance of maintaining the meat's taste while incorporating the bold flavors of aguachile. Viewers are encouraged to try these innovative dishes, which offer a creative twist on classic aguachile recipes.

00:00:00

In this segment of the video, the presenter receives red gold chiltepin chili and prepares aguachiles using shrimp, scallops, and meat. They season the meat with salt and pepper, while the aguachile sauce includes garlic, chiltepin chili, soy sauce, Worcestershire sauce, hot sauce, clamato, and lemon juice. The mixture is thoroughly mixed before being used to marinate the meat. Cucumber and onion are also prepared for the dish, with the cucumber being finely chopped. The presenter stresses the importance of having these ingredients ready before grilling the meat for the aguachile.

00:03:00

In this segment of the video, the chef demonstrates how to prepare thinly sliced cucumber with seeds and how to heat up an iron skillet. The chef uses high heat to cook thinly sliced Wagyu beef, ensuring it is well sealed and golden brown on the outside. The beef is cooked for a short time per side to achieve a medium-rare finish. The chef recommends serving the beef on a plate surrounded by cucumber slices and topped with red onion. The dish is intended to be shared between about three people, showcasing a creative twist on traditional aguachile recipes.

00:06:00

In this segment of the video, the chef highlights the importance of retaining the flavor of the molcajete mortar by pouring the mixture into a jar for easier serving and mixing. The dish presented is a sealed ribeye roasted on charcoal, bathing in aguachile of chiltempan onion, complimented with cucumber. The preparation is shown with care to maintain the flavor profile while enhancing it with a touch of cilantro. The chef then tastes the dish, praises the wagyu meat quality, and emphasizes the excellence of the combination of wagyu and Mexican avocado. The rich flavors are savored despite being bathed in aguachile, and the chef reassures that the meat’s taste remains prominent, appealing even to purists.

00:09:00

In this segment of the video, the speaker discusses different ways to prepare and enjoy meat such as putting sauce, sandwich, pasta, and egg with it. They encourage viewers to experiment with new flavors. The speaker specifically mentions trying ribeye aguachile with lemon and chili, noting that while it may not surpass traditional dishes like shrimp guachile or grilled ribeye, it offers a different and enjoyable variation. They recommend trying the dish to break from routine, suggesting that those who enjoy roast beef, aguachile, or ceviche will likely appreciate this preparation. The speaker concludes by thanking viewers and inviting them to share their thoughts in the comments section.