- Grilled Avocados Stuffed With Veggie Ceviche
Avocados are not one of those typical veggies for grilling, but maybe they should be.
The creamy consistency of the fruit (yes, avocado is a fruit!), combined with the crisp grill lines make a beautiful pairing.
The filling is tangy, and you will feel like you are eating multiple courses in one.
This is perfect for toddlers as well, who are beginning to branch out into more adventurous foods, but aren’t quite ready to give up the staples.
You may know ceviche as the South American fish appetizer, but this recipe has all the same ethnic flavors without the actual fish, thanks to Love and Lemons’ adaptations.
You will need:
- 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
Mix all ingredients together, except the avocados, to make the ceviche. Then slice avocados in half, drizzle with oil and lime juice, and place face down on the grill until there are char marks.
Take the avocados off the grill and stuff with the ceviche, and serve.
You will feel like you are at a 5-star restaurant with the authentic-tasting masterpiece, but for a fraction of the cost; and with much better company.