Tomat Aguachile

👩‍🍳 Gör så här

1. 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.)
2. 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).
3. 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.