Tomato Aguachile

• servings: 4 servings

Ingredients

1 garlic clove, finely chopped

½ cup fresh lime juice

2 tsp. adobo sauce from a can of chipotle chiles in adobo

1½ tsp. (or more) sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

1 Persian cucumber, quartered lengthwise, sliced on a diagonal 1" thick

½ small red onion, thinly sliced

½ avocado, halved crosswise, sliced

8 oz. mixed tomatoes, halved, cut into ½"-thick wedges if large

2 Tbsp. extra-virgin olive oil

½ medium jalapeño, thinly sliced into rounds

Tostadas or tortilla chips (for serving)

Directions

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.)

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).

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.