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
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.