Plant-based Ceviche on Grilled Avocado Boats 🥑
Who is ready to celebrate #cincodemayo on Tuesday?
Make these grilled avocado boats filled with zesty ceviche made with hearts of palm instead of shrimp. Here is a recipe.
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
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.