Use the knife to cut the veal into a fine tartare, season and refrigerate. Combine all the ingredients for the tostada and leave for 15 minutes. Form small balls, roll out thinly between foil and fry on both sides in a hot pan. Cut out circles and bake in the oven for 10 minutes at 160°C (320°F).
For the cream, blend the oil and coriander in a blender at 80°C (176°F). Let it drain cold, on a cloth. Combine all the ingredients and monté with 3.5 dl of the oil while mixing. Season to taste. Combine all ingredients for the pico de gallo and season to taste. Mix all the ingredients into a smooth gel. Press the tartare into a ring, place on the tostada and garnish with toasted avocado and the other components.