Ceviche de Res
Chef Julian Medina of Zócalo – New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

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


    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

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   Published: April 2006