Aguachile Gravlax

Mentally, I'm at the Beach

Forgo the bagel and go for a crunchy corn tostada with a thick layer of crème fraîche topped with lots of thinly sliced aguachile gravlax and a squeeze of fresh lime juice.

I swear it was fall already; the air was crisp, and the smell of burning wood was in the Long Beach air, of all places (I know). But then another baby heat wave arrived, and you know what that means: it’s still aguachile season.

The massive cilantro bunch from the farmers’ market and too many wilting herbs in my fridge screamed aguachile. But with the season slowly changing, raw shrimp seemed too much like summer; cured fish more ephemeral. So, I made an aguachile herb mixture with the ratios of a basic cure for gravlax.

It was ma-gic.