Avocado Egg Salad Tostada + Escabeche

  1. To make escabeche: Add sliced vegetables, garlic cloves, peppercorns and coriander seeds to one large jar/container or 2 smaller jars. Add water, vinegar, salt and honey to a medium pot and bring to a simmer. Mix with a spoon to ensure honey is completely dissolved. Pour into jar(s) over vegetables. Let cool for an hour. Seal and refrigerate, you can use them in one hour but it's better to make them a day or two before. Will keep for up to three weeks in the fridge.
  2. In a medium bowl add avocado, lime juice, cilantro, garlic, green onions, cumin, salt, pepper and olive oil. Add diced eggs to avocado mixture. Mash/mix together with fork.
  3. Layer avocado egg salad on to tostadas. Top with escabeche, cherry tomatoes, cotija cheese, salsa, hot sauce, and extra cilantro + lime squeezes if desired.

radishes, carrot, red onion, white vinegar, water, honey, salt, garlic, coriander seeds, peppercorns, avocado egg, tostadas, avocados, eggs, lime, cilantro, clove garlic, green onions, extra virgin olive oil, ground cumin, salt, ground black pepper, cherry tomatoes, cotija cheese, hot sauce

Taken from food52.com/recipes/70620-avocado-egg-salad-tostada-escabeche (may not work)

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