Welcome to Tomato Week, Bon Appétit’s high-summer celebration of our all-time favorite fruit. Fill your totes with heirlooms and pack your pockets with Sun Golds: Each day, we’re sharing a brand new, extra-delicious way to make the most of this fleeting season.
Peak-season tomatoes don’t need a lot of help but some acid and a swift kick of heat certainly don’t hurt. Taking a page from aguachile or ceviche, raw tomatoes are tossed with lime juice and lots of crunchy vegetables. The result is a refreshing salad swimming in a spicy citrus dressing, where each bite tastes new and novel. If you’d like to harken back to the original, slip a quarter pound of lightly poached, shelled shrimp in with the tomatoes.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Stir 1 garlic clove, finely chopped, ½ cup fresh lime juice, 2 tsp. adobo sauce from a can of chipotle chiles in adobo, 1½ tsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until sugar and salt are dissolved. (Dressing should taste like spicy limeade.)
Step 2
Arrange 1 Persian cucumber, quartered lengthwise, sliced on a diagonal 1" thick, ½ small red onion, thinly sliced, ½ avocado, halved crosswise, sliced, and 8 oz. mixed tomatoes, halved, cut into ½"-thick wedges if large, in a medium shallow bowl and season lightly with salt. Pour dressing over and chill 15 minutes to marinate (don’t go any longer as vegetables will release too much liquid).
Step 3
Taste tomato aguachile and add more sugar and/or season with more salt if needed. Drizzle 2 Tbsp. extra-virgin olive oil over and scatter ½ medium jalapeño, thinly sliced into rounds, on top. Serve with tostadas or tortilla chips on the side for scooping.
Recipe notes
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