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Epicurious

Tomato Aguachile

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Photograph by Scott Semler, Food Styling by Drew Aichele, Prop Styling by Maggie DiMarco

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.

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