Tostada with Aguachile and Avocado

recipe by Lula Martín del Campo
photos by Lula Martín del Campo

Tostada with Aguachile and Avocado

recipe by Lula Martín del Campo
photos by Lula Martín del Campo

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

  1. Liquefy all the ingredients in a blender until they are combined. Season with salt.

For the Tostada

  1. Cut the avocados in thin slices and place them on the tostada.
  2. Cover the tostada with the sliced avocado.
  3. Finally, spoon dollops of the aguachile on the avocado and decorate with the margarita petals.
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