Grilled Avocado with Veggie Ceviche

Why You’ll Love This Recipe

This dish brings together the best of both worlds: the creamy richness of avocado and the light, zesty punch of ceviche without the seafood. The grilling adds a subtle smokiness, while the coconut milk and lime create a tropical flair. It’s easy to make, perfect as a starter, light lunch, or plant-based side, and stunning enough to impress guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons coconut milk
Zest and juice of 1 lime, plus lime wedges for serving
1/4 cup finely diced red onion
1/2 garlic clove, minced
1 can hearts of palm, drained, rinsed, and diced
1 cup diced cherry tomatoes
1/3 cup diced cilantro
1/2 diced jalapeño or serrano, more if desired
Heaping 1/4 teaspoon sea salt, more for sprinkling
Freshly ground black pepper
4 ripe yet firm avocados
Extra-virgin olive oil, for drizzling

Directions

1. In a medium bowl, whisk together coconut milk, lime zest, and lime juice.
2. Add red onion, garlic, hearts of palm, cherry tomatoes, cilantro, jalapeño, sea salt, and pepper. Toss to combine and set aside to let flavors meld.
3. Preheat a grill or grill pan over medium heat.
4. Slice avocados in half and remove the pits. Brush the cut sides lightly with olive oil and sprinkle with salt.
5. Place avocado halves cut-side down on the grill for 2–3 minutes until grill marks form and the flesh is slightly softened.
6. Remove from grill and spoon the veggie ceviche into the center of each avocado half.
7. Serve immediately with lime wedges for squeezing over the top.

Servings and timing

Serves: 4 people (8 avocado halves)
Prep time: 15 minutes
Cook time: 3 minutes
Total time: 18 minutes

Variations

• Add diced mango or pineapple to the ceviche for extra sweetness.
• Use parsley instead of cilantro for a different herbal note.
• Swap hearts of palm for diced cucumber for a crisp bite.
• Add extra chili for more heat.
• Sprinkle with toasted pumpkin seeds for crunch.

Storage/Reheating

The veggie ceviche can be prepared up to 4 hours ahead and stored in the refrigerator. Avocados should be grilled and filled just before serving for the best texture. Leftovers don’t store well as avocados brown quickly.

FAQs

Can I make this without grilling the avocados?

Yes, you can serve them fresh, but grilling adds a lovely smoky depth.

What can I use instead of hearts of palm?

Artichoke hearts or diced cucumber work well.

Can I prepare this ahead for a party?

You can make the ceviche ahead, but grill and assemble the avocados right before serving.

Is this recipe vegan?

Yes, it’s naturally vegan.

How spicy is this dish?

The heat level depends on your jalapeño or serrano; you can adjust to taste.

Can I use bottled lime juice?

Fresh lime juice is best for bright flavor, but bottled can work in a pinch.

How do I prevent the avocados from browning?

Grilling helps slow browning, but serve shortly after cutting for the freshest look.

Can I roast the avocados instead of grilling?

Yes, roast at 400°F for about 5–6 minutes.

Does the coconut milk make it taste sweet?

It adds a light creaminess with a subtle sweetness that balances the lime and chili.

What can I serve with this dish?

It pairs well with tortilla chips, grilled flatbread, or as a side to grilled fish or tofu.

Conclusion

Grilled Avocado with Veggie Ceviche is a light yet flavorful dish that showcases fresh ingredients with a smoky, citrusy twist. It’s quick to prepare, beautifully presented, and versatile enough to be enjoyed as an appetizer, side, or healthy main course.

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