Grilled Avocado with Veggie Ceviche
Rating
4.8 out of 5 stars
(6)
Ingredients
8 as a side
- 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, more for sprinkling
- Freshly ground black pepper
- 4 ripe yet firm avocados
- Extra-virgin olive oil, for drizzling
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Preparation
Step 1
In a medium-small bowl, combine the coconut milk, lime zest and juice, red onion, and garlic. Stir, then add the hearts of palm, tomatoes, cilantro, jalapeño, salt, and pepper to taste. Set aside.
Step 2
Heat a grill to medium-high heat. When the grill is preheated, slice the avocados in half, remove the pits, and drizzle each half with olive oil, lime juice, salt, and pepper. Grill the avocado halves cut side down for 3 to 4 minutes or until char marks form.
Step 3
Remove from the grill, place on a platter and fill each avocado half with the filling. Serve with a pinch of salt, if desired, and lime wedges.
Step 4
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Chef's notes
Don't slice the avocados any earlier than when you’re ready to grill them, or they’ll start to brown.
Drain any liquid that’s fallen into the hole of the avocado before placing them on the grill to avoid flare-ups.
