Green Tomato Aguachile

A bright and fruity take on an already perfect summer dish.

Aguachile is one of my favorite summer dishes. It’s refreshing, light, and uniquely beautiful in presentation. Though tomatoes aren’t usually among the ingredients, I think the fruity tartness of a green tomato adds something delicate and beautiful here. If you’re not super familiar with aguachile, it’s worth noting that unlike ceviche, this is a raw dish. It’s served immediately, with no expectation that the acid cook the shrimp. For that reason, it’s important to use fresh seafood, keep it chilled and keep your tools and work surface clean.