Plant-Based Ceviche on Grilled Avocado Boats
Ingredients
- 4 ripe avocados cut in half and seed removed
- 1 tsp of grape seed oil
- 1 can of hearts of palm
- 3 roma tomatoes or 1 cup heirloom grape tomatoes
- 1 small red onion
- 1 jalapeño seeds removed
- juice from 2 limes
- handful of cilantro chopped
- few mint leaves optional
- 1 tsp salt
Preparation
Cut avocados in half, remove the seed and brush it with grape seed oil
Turn a stove top or outdoor grill on high
Grill each avocado face down for 4-5 min or until you see dark grill marks
Remove them from the grill and set aside
Meanwhile, chop the hearts of palm, onions, tomato and cilantro, jalapeños, mint and place everything in a deep bowl
Season with salt and lime juice
Carefully mix the ceviche and adjust the seasoning as needed
Scoop a table spoon of ceviche on each grilled avocado boat and serve the remaining ceviche and the boats with corn chips