Peruvian Avocado Tostada


Total Time:



Let’s just pretend that you’re given a private plane to go anywhere in the world to go on a food adventure… where would you go? For me… it’s an easy answer…. PERU!

Avocado Tostadas with Tomato Salad

I’ve been eyeing Peru for years now and I can’t wait to get down there and experience all the amazing food culture. But, since I’m not getting a private plane anytime soon, the next best thing is working with products from Peru… like avocados!! I mean, you knew that was coming right?

Avocado Tostadas

Avocados are a HUGE deal in Peru and they are freaking delicious. To celebrate that fact, I’m bringing you these avocado tostadas. Pretty much it’s the most delicious salad in guacamole form on a fried tortilla. What more could someone possible ask for!?! Layered with guacamole, tomato corn salad and a cilantro vinaigrette and then topped with shredded cheese… I could absolutely eat these every night if allowed!

So while we all work on planning our trip to Peru and consuming our weight in Avocados from Peru… let’s make these Avocado Tostadas!!

Guacamole Tostadas

Peruvian Avocado Tostada



  • 4 small corn tortillas
  • 1/2 cup vegetable oil
  • 4 Peruvian Avocados
  • 3 green onions roughly chopped
  • 1 lime juiced
  • 1 lemon juiced
  • Kosher salt and freshly cracked black pepper to taste
  • 1 cup charred corn
  • 1 cup halved heirloom cherry tomato
  • ½ cup shredded colby jack cheese

For the Cilantro Vinaigrette

  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt


  • In a skillet, heat the oil over medium high heat until almost smoking. Add the tortillas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.
  • Cut the Peruvian avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl. Add the chopped green onions, lime juice, lemon juice and season with salt and pepper. Mash until half chunky and half smooth and then set aside.
  • Combine the corn and cherry tomatoes and top with 3 tablespoons of the cilantro vinaigrette.
  • To make the cilantro vinaigrette - combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed
  • To assemble, slather equal parts of the avocado mixture on all of the fried tostadas. Top with equal parts of the tomato and corn mixture and a sprinkle of shredded cheese.

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Averie @ Averie Cooks

    I want this right now! With something fun to wash it down with 🙂 pinned!

  2. Liz @ Floating Kitchen

    Oh I am so ready for one of these…..or six of these. All my favorite things in one neat little tostada!

  3. Monika

    I am with you – I could eat these everyday, and I would love to visit Peru!
    I am always looking for delicious ways to incorporate avocado.

  4. Julie Wampler

    Oh my goodness – look at that stack! I want it in front of me now!

  5. Kristine @ Kristine’s Kitchen

    These look fabulous! Anything with avocado is a winner in my book! I bet they’d be great with some black beans added, too.

  6. Veronica

    I am peruvian and is amazing that the page which I am subscribed and love it, present a recipe with a peruvian ingredient. That make me feel happy and proud. I hope you can share more recipes like this or maybe i can share you some of mine. The avocado or “palta” as we called in Peru is my favorite and this dish looks totally delicious.

  7. Emily of Sugar Plum

    My goodness! These tostadas look amazing!! They look full of flavor.

  8. Crystal | Apples & Sparkle

    Yum! It’s like all my faves that I would scoop up with a tortilla chip, but on a tostada.

  9. Jen @ Baked by an Introvert

    Oh my goodness. I need these now! They look incredible. Pinned!

  10. Mary Frances

    These look great! I would serve them at a party but I’m afraid I’d keep them all to myself!

  11. Jessica Fiorillo

    Love the charred corn– will need to pick up some more at the market today and give this a go…

  12. Thalia @ butter and brioche

    ooh looks delicious.. i would love to peru also!

  13. Diane (Created by Diane)

    Oh I just love these tostadas and am totally addicted to avocados, they must taste awesome!

  14. Barbara | Creative Culinary

    My mother went to Mexico with a friend when we were kids and brought back this strange little thing called an avocado. I still have years to make up for that moment when I saw EW…and wouldn’t touch it. So glad I finally caved; I could eat one every day.

  15. Mary Younkin

    I want this for lunch! (Who am I kidding though, I’d love to have it for breakfast too!) I’d take that private plan to Peru as well!

  16. ashley – baker by nature

    These look AMAZING, Gaby! I want to eat ALL of them!

  17. gaby

    Great recipe! As a Peruvian I feel so proud of my country’s cuisine and that actually is being known in other places.