Grilled Avocado with Veggie Ceviche

Make Grilled Avocado with Veggie Ceviche: smoky grilled avocados filled with creamy coconut-lime veggie ceviche.

Ingredients

• Coconut milk
• Limes (zest and juice)
• Red onion
• Garlic
• Hearts of palm
• Tomatoes
• Cilantro
• Jalapeno
• Salt
• Black pepper
• Avocados
• Olive oil
• Lime wedges
• Coarse black pepper
• Flaky salt

Instructions

Step 1: Make the creamy coconut-lime ceviche

In a medium-small matte grey ceramic bowl, combine coconut milk with bright lime zest and freshly squeezed lime juice, then add finely diced red onion and a little grated garlic. Stir until the coconut milk takes on a slightly glossy, emulsified texture and the aromatics perfume the mixture. Fold in drained hearts of palm, diced tomatoes, chopped cilantro, and thinly sliced jalapeño, seasoning with salt and freshly cracked black pepper to taste. Let the mixture rest briefly so the flavors meld; the result should be a vibrant, slightly saucy vegetable ceviche with visible green cilantro flecks and red tomato cubes.

Step 2: Grill the avocados until charred and fragrant

Preheat a grill to medium-high; when hot, halve ripe avocados and remove pits. Brush each avocado half with a whisper of olive oil, a squeeze of lime juice, and a light sprinkle of salt and pepper. Grill the avocado halves cut-side down for 3–4 minutes, watching for clear, dark char marks to form while the flesh softens and becomes creamier. Remove the avocado halves from the grill and place them cut-side up on a white rectangular serving tray, their skins slightly blistered and edges caramelized, ready to receive the ceviche.

Step 3: Assemble and serve the filled grilled avocados

Spoon the chilled veggie ceviche generously into each warm, grilled avocado cavity so the creamy green flesh contrasts with the colorful topping of tomatoes, red onion, and jalapeño. Arrange the filled halves neatly on the same white rectangular tray, add lime wedges alongside for squeezing, and place a small wooden bowl of coarse black pepper and a shallow pink dish of flaky salt nearby. Serve immediately so the warm, smoky avocado flesh meets the cool, tangy ceviche.

Notes

• Choose ripe but firm avocados so they hold their shape on the grill.
• Rinse and drain canned hearts of palm to remove excess brine.
• Prepare the ceviche ahead but assemble just before serving for best texture.
• For more heat, keep some jalapeno seeds; remove them for milder flavor.
• Reheat avocados briefly on a hot pan or grill; avoid microwaving.