Heirloom Aguachile
Peak heirlooms, cold basil-serrano broth, fennel, sweet onion.
A vegetable aguachile that leans on peak-season heirlooms instead of fish. The broth is grassy and sharp — basil, cucumber, serrano, lime — poured cold over ripe tomatoes at the last second. Restraint is the whole technique: buy the tomatoes right, and the dish makes itself.
How it comes together
- 01
Make the broth: blend cucumber, basil, serrano, lime juice, olive oil, and a pinch of salt until very smooth. Strain through a fine sieve. Chill hard — 30 minutes minimum.
- 02
Salt the tomato wedges lightly. Let them sit 5 minutes on the cutting board to draw moisture and season through.
- 03
Arrange tomatoes, cherry tomato halves, fennel, and sweet onion in a shallow bowl. Tuck basil leaves and serrano slices throughout.
- 04
Pour the cold basil broth around the tomatoes just before serving — do not drown them.
- 05
Finish with fennel fronds, a slick of good olive oil, and flaky salt on top.
"Never refrigerate the tomatoes. Cold kills the aromatics. The broth is what's ice-cold — the tomatoes stay at room temperature until they hit the bowl."