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Cinco de Mayo 2006
Low Food Cost Gives Chefs a Reason to Celebrate

Chef Julian Medina of Zócalo in New York on Chef Julian Medina

Upper East Side Zócalo
172 East 82nd Street
New York, New York

Grand Central Zócalo
Grand Central Terminal
New York, New York
(212) 687-5666
Ceviche de Res
Chef Julian Medina of Zócalo – New York, NY
Adapted by

Yield: 4 Servings

Ceviche de Res from Chef Julian Medina of Zócalo in New York on


    Prime Rib Eye:
  • 1 (12-ounce) center-cut prime rib eye
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed black pepper
  • 1 Tablespoon vegetable oil

  • ¼ cup fresh key lime juice
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed black pepper

    Morita Chile Paste:
  • 2 cups water
  • 3 dry chipotle morita chiles
  • ¼ Spanish onion, chopped
  • 2 cloves garlic, chopped
  • 2 plum tomatoes, chopped
  • 1 teaspoon salt

  • 4 quail eggs
  • 4 Tablespoons diced red onion
  • 4 teaspoons chopped chives
  • Sea salt


For Prime Rib Eye:
Season the rib eye liberally with salt and pepper. Heat the oil in a pan, and sear the steak briefly on each side until golden brown. Remove from heat and set the meat in the freezer to cool for 10 minutes.

For Vinaigrette:
In a medium bowl, whisk together all ingredients and emulsify until smooth. Set aside.

For Morita Chile Paste:
Bring the water to a boil in a small pot. Add remaining ingredients and simmer for 5 minutes. Remove from heat and set aside until the mixture cools. Puree the mixture in a blender until it becomes a smooth paste. Add additional salt, to taste.

To Assemble and Serve:
In a lightly oiled pan, fry the eggs sunny-side up and set aside. Slice the seared rib eye as thinly as possible. Spread 5-6 slices of rib eye on each serving plate like carpaccio, and drizzle the vinaigrette over the top. Drop 5 small dollops of the morita chile paste on each plate. Place 1 egg on the center of each plate and sprinkle 1 Tablespoon of red onion, 1 teaspoon of chives, and sea salt around the egg. Serve immediately.

Wine Pairing:
2003 Pikes Riesling, Clare Valley, Australia

back to top

  • Food Costs
  • Recipe for Stuffed Chiles with Walnut Sauce
  • San Miguel for the Food Savvy

  •    Published: April 2006
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