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Tomato Aguachile
Tomato aguachile is a punchy, plant-based variation of traditional seafood aguachile or ceviche. A refreshing side to serve on a hot day.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
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.)
. adobo sauce from a can of chipotle chiles in adobo2 tsp
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).
Persian cucumber, quartered lengthwise, sliced on a diagonal 1" thick1. mixed tomatoes, halved, cut into ½"-thick wedges if large8 oz
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.
. extra-virgin olive oil2 TbspTostadas or tortilla chips (for serving)
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