Dessert

Grilled Avocado with Veggie Ceviche Recipe

ByElena Hart March 31, 2026March 31, 2026

Introduction

Grilled Avocado with Veggie Ceviche is a fresh and vibrant dish perfect for warm-weather meals or light appetizers. The smoky charred avocados paired with a zesty, colorful vegetable ceviche create a delightful balance of flavors and textures.

A white tray holds seven halves of grilled avocados, each with dark grill marks across their green flesh. On top of each avocado half, there is a mix of small red tomato pieces, white cubed cheese, chopped red onions, green slices of jalapeño, and fresh cilantro leaves. Around the tray, two lime halves, two whole limes, a small wooden bowl of black pepper, a small white bowl filled with salt, two clear glasses of water, and silver tongs rest on a white marbled textured surface. To the left, a white plate with a blue rim holds two forks and a knife on a folded white cloth napkin, with a blue and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons coconut milk
Zest and juice of 1 lime, plus lime wedges for serving

¼ cup finely diced red onion
½ garlic clove, minced

1 can hearts of palm, drained, rinsed, and diced
1 cup diced cherry tomatoes

⅓ cup diced cilantro
½ diced jalapeño or serrano, more if desired
Heaping ¼ teaspoon sea salt, plus more for sprinkling

Freshly ground black pepper
4 ripe yet firm avocados
Extra-virgin olive oil, for drizzling

Instructions

Step 1: In a medium-small bowl, combine the coconut milk, lime zest and juice, red onion, and garlic. Stir gently to mix.
Step 2: Add the hearts of palm, cherry tomatoes, cilantro, jalapeño, sea salt, and freshly ground black pepper to taste. Set the mixture aside to marinate.
Step 3: Preheat a grill to medium-high heat.

Step 4: Slice the avocados in half and remove the pits. Drizzle each half with olive oil, lime juice, sea salt, and black pepper.
Step 5: Place the avocado halves cut side down on the grill and cook for 3 to 4 minutes, until grill marks appear and the avocados are slightly softened.
Step 6: Remove the avocados from the grill and place them on a serving platter.

Step 7: Spoon the veggie ceviche filling into each avocado half. Sprinkle with a pinch of sea salt if desired and serve immediately with lime wedges.

Tips & Variations

Use firm but ripe avocados to ensure they hold their shape on the grill without becoming mushy.
Add diced mango or pineapple to the ceviche for a sweet tropical twist.

For extra heat, increase the amount of jalapeño or add a dash of hot sauce to the filling.
If you don’t have a grill, you can use a grill pan or lightly roast the avocado halves under a broiler for a similar effect.

Storage

Store any leftover ceviche filling in an airtight container in the refrigerator for up to 2 days. Because avocados brown quickly, it’s best to prepare and serve the grilled avocados fresh. Reheating is not recommended as it can affect texture and taste.