Grilled Avocado with Veggie Ceviche
A vibrant, fresh, and tropical-inspired dish pairing smoky grilled avocado halves with a bright, citrusy veggie ceviche made from hearts of palm, tomatoes, onion, herbs, and a splash of creamy coconut milk.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 4 servings (8 avocado halves)
- Category: Appetizer
- Method: Grilled
- Cuisine: Tropical / Plant-Based
Ingredients
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 pepper, more if desired
Heaping 1/4 teaspoon sea salt, plus more for sprinkling
Freshly ground black pepper
4 ripe yet firm avocados
Extra-virgin olive oil, for drizzling
Instructions
- Whisk coconut milk, lime zest, and lime juice in a medium bowl.
- Add red onion, garlic, hearts of palm, cherry tomatoes, cilantro, jalapeño, sea salt, and pepper; toss to combine and set aside.
- Preheat grill or grill pan over medium heat.
- Slice avocados in half, remove pits, brush cut sides with olive oil, sprinkle with salt.
- Grill avocado halves cut-side down for 2–3 minutes until grill marks appear and flesh softens slightly.
- Remove from grill, spoon veggie ceviche into each avocado half.
- Serve immediately with lime wedges for squeezing.
Notes
Add diced mango or pineapple for sweetness.
Use parsley instead of cilantro for a different herbal note.
Swap hearts of palm for diced cucumber for extra crunch.
Add extra chili for more heat.
Sprinkle with toasted pumpkin seeds for added texture.
Nutrition
- Serving Size: 2 avocado halves
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 9g
- Protein: 4g
- Cholesterol: 0mg
