Grilled Avocado with Veggie Ceviche Recipe
This Grilled Avocado with Veggie Ceviche recipe features creamy avocados char-grilled to perfection and topped with a vibrant, fresh veggie ceviche made from hearts of palm, cherry tomatoes, jalapeño, red onion, and cilantro, all brightened with lime and coconut milk. It’s a light, flavorful, and nutritious appetizer or side that combines smoky grilled flavors with fresh, zesty ceviche.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Latin American
- Diet: Vegan
Ingredients
Scale
For the Veggie Ceviche
- 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 pepper (more if desired)
- Heaping ¼ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper, to taste
For the Grilled Avocado
- 4 ripe yet firm avocados
- Extra-virgin olive oil, for drizzling
- Lime juice, for drizzling
- Salt and freshly ground black pepper, for seasoning
Instructions
- Prepare the Veggie Ceviche: In a medium-small bowl, combine the coconut milk, lime zest, lime juice, finely diced red onion, and minced garlic. Stir well, then add the diced hearts of palm, cherry tomatoes, cilantro, diced jalapeño, sea salt, and freshly ground black pepper to taste. Mix gently to combine and set aside to allow the flavors to meld.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it is hot and clean before cooking the avocados.
- Prepare the Avocados for Grilling: Slice the avocados in half lengthwise and carefully remove the pits. Drizzle each cut avocado half with extra-virgin olive oil and a bit of fresh lime juice. Sprinkle with salt and freshly ground black pepper to taste.
- Grill the Avocados: Place the avocado halves on the grill cut side down. Grill for 3 to 4 minutes, or until attractive char marks appear and the avocados are slightly softened but still hold their shape.
- Assemble and Serve: Carefully remove the grilled avocado halves from the grill and arrange them on a serving platter. Spoon the prepared veggie ceviche generously into the avocado cavities. Optionally, sprinkle a pinch of additional salt on top and serve immediately with lime wedges on the side for extra brightness.
Notes
- Use ripe but firm avocados to avoid them becoming too mushy on the grill.
- The intensity of the jalapeño can be adjusted according to your spice preference.
- You can prepare the veggie ceviche ahead of time and refrigerate it to let the flavors develop more deeply.
- This recipe makes a great appetizer or light lunch option.
- Hearts of palm add a delightful texture and mild flavor, but you can substitute with diced cucumber or jicama if unavailable.
Keywords: grilled avocado, veggie ceviche, hearts of palm, vegan appetizer, grilled fruit, healthy appetizer, lime, coconut milk, fresh salsa
