Plant-Based Ceviche on Grilled Avocado Boats
Ingredients
- 4 ripe avocados
- 1 teaspoon 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 of 2 limes
- Handful of chopped cilantro
- Few mint leaves, optional
- 1 teaspoon salt
Preparation
Cut avocados in half, remove the seed and brush with grape seed oil.
Turn a stove top or outdoor grill on high.
Grill each avocado face down for 4-5 minutes or until dark grill marks appear.
Remove them from the grill and set aside.
Meanwhile, chop the hearts of palm, onions, tomatoes, cilantro, jalapeños and 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 tablespoon of ceviche onto each grilled avocado half and serve with corn chips.
