Heirloom tomato escabeche with finger lime goat’s crema

Heirloom tomato escabeche with finger lime goat’s crema

Chris Middleton

Avocados are as diverse as tomatoes, and also originated in Latin America. The word tomato comes from the Aztec word ‘xitomatl’ meaning ‘small plump thing with a navel’. There are over 70 varieties of avocados that we know about. This salad is a sort of deconstructed guacamole using hass avocados and sweet marinated heirloom tomatoes which, thanks to farmers’ markets, are becoming increasingly available. The goat’s crema adds some comfort to the smoky pasilla chilli relish and is perfectly paired with the zingy tomato escabeche. Sprinkle with smashed corn (tortilla) chips and you have a Mexican panzanella. This makes a perfect summer salad.


Quantity Ingredient
1kg mixed heirloom tomatoes, cored and cut decoratively
Mexican-style pickles, pickle solution only
2 jicamas
200g black radishes
125ml Pasilla chilli relish
vinegar, honey and salt, to season relish, if desired
50ml fruity olive oil
2 hass avocados, sliced
2-3 jalapenos, thinly sliced, or to taste
1 large handful micro coriander
1 large handful apple mint
blue corn chips, smashed, to serve

Finger lime goat’s crema

Quantity Ingredient
250g goat’s curd
125g sour cream
100g finger lime flesh
or 2 limes, finely grated zest and juiced
1 large handful oregano leaves, roughly chopped
1 garlic clove, finely grated
pinch ground cumin
sea salt, to taste


  1. Place the cut tomatoes on a tray, dress generously with the Mexican pickle solution, cover and refrigerate for at least 2 hours.
  2. To prepare the finger lime and goat’s crema, combine the goat’s curd, sour cream, finger lime, oregano, garlic and cumin in a bowl and mix to a smooth sauce. Season with salt. Refrigerate until required.
  3. Slice the jicama and radishes, using a mandoline or a very sharp knife, into thin sheets. Then cut the jicama into matchsticks.
  4. Mix the pasilla chilli relish with a little warm water, to make it a drizzling consistency. Adjust the seasoning with a little vinegar, honey and salt, if required.
  5. Remove the tomatoes from the pickling solution and drain on paper towel. Place the tomatoes in a medium bowl. Drizzle with oil and toss to coat.
  6. To assemble, spoon a very generous amount of crema onto each serving plate spread into a neat round. Arrange the tomatoes on the crema and spoon the pasilla relish over and around the tomatoes. Arrange the jicama, radish, avocado, jalapeño and herbs over the top. Sprinkle with the smashed corn chips.
Paul Wilson
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