Grilled Avocado Boats with Plant-Based Ceviche
Ingredients
- 4 ripe avocados, cut in half and seed removed
- 1 tsp grape seed oil
- 1 can 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 chopped cilantro
- Few optional mint leaves
- 1 tsp salt
Preparation
Cut the avocados in half and remove the seed. Brush each avocado half with grape seed oil.
Preheat a stovetop or outdoor grill on high heat. Grill the avocado halves face down for 4-5 minutes, or until you see dark grill marks.
Remove the avocados from the grill and set them aside.
Chop the hearts of palm, onions, tomatoes, cilantro, jalapeños, and mint (if using). Place everything in a deep bowl.
Season the mixture with salt and lime juice. Carefully mix the ceviche and adjust the seasoning as needed.
Scoop a tablespoon of the ceviche onto each grilled avocado boat.
Serve the remaining ceviche and avocado boats with corn.