Tostada with Aguachile and Avocado
My history with the avocado has spanned a lifetime. I really enjoy the simple taste of a tostada with avocado puree [i.e., the original avocado toast!] and a touch of artisan salt. In my profession, although it might not seem true, sometimes it’s hard for us to have regular meals. So, when I’m busy working and I need to eat, I have my tostada with avocado. It never fails me!
4 Servings
Chili Water for the Aguachile:
- 2 limes with seeds, juice
- ½ c. cilantro
- ¼ cucumber, seeded
- ¼ green serrano chili
- ¼ white onion
- 1 tbsp. olive oil
Tostada:
- 4 blue criollo corn tostadas, toasted
- 2 avocados
- Artisan salt, to taste
Topping:
- Purple margarita (daisy) petals
Print Recipe
Instructions:
For the Aguachile
- Liquefy all the ingredients in a blender until they are combined. Season with salt.
For the Tostada
- Cut the avocados in thin slices and place them on the tostada.
- Cover the tostada with the sliced avocado.
- Finally, spoon dollops of the aguachile on the avocado and decorate with the margarita petals.
