Avocado Egg Salad Tostada + Escabeche

Ingredients

• Escabeche (spicy pickled vegetables)
• 2 large radishes (or 4 small), thinly sliced
  
• 1 large carrot, thinly sliced
  
• 1 jalapeño, thinly sliced
  
• ¹/₂ red onion, thinly sliced
  
• ³/₄ cup white vinegar
  
• 1.5 cups water
  
• 1 tablespoon honey
  
• 1 teaspoon sea salt
  
• 2 cloves garlic, peeled
  
• 1 teaspoon coriander seeds
  
• 1 teaspoon peppercorns
  

• Avocado Egg Salad Tostadas
• 6 tostadas
  
• 2 avocados, diced
  
• 3 eggs, hard boiled + diced
  
• 1 lime, juiced
  
• 2 tablespoons cilantro, finely chopped (plus extra for garnish)
  
• 1 clove garlic, crushed/minced
  
• 2 green onions, finely sliced
  
• 1 - 2 teaspoons extra virgin olive oil, depending on desired thickness
  
• ¹/₄ teaspoon ground cumin
  
• ¹/₈ – ¹/₄ teaspoons sea salt, depending on taste
  
• ¹/₄ teaspoon ground black pepper
  
• 1 cup cherry tomatoes, diced
  
• ¹/₂ cup cotija cheese (goat or feta work too)
  
• Splash hot sauce, to top