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Grilled Avocado with Veggie Ceviche

Prep Time:


Cook Time:

30 minutes





About the Recipe

Mouth watering zesty treat



  • 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


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.

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.

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.

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