Description
Grilled avocado halves filled with a vibrant and refreshing veggie ceviche made from diced tomatoes, cucumber, bell pepper, onion, cilantro, and lime juice. This healthy and colorful appetizer combines creamy, smoky avocados with zesty, crunchy vegetables for a light and flavorful start to any meal.
Ingredients
For the Grilled Avocados
- 2 ripe avocados, halved and pitted
- 1 tablespoon olive oil
For the Veggie Ceviche
- 1 cup diced tomatoes
- 1 cucumber, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- 2 tablespoons chopped cilantro
- Juice of 2 limes
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 jalapeño, finely diced (optional)
Instructions
- Prepare the Avocados: Lightly brush the avocado halves with olive oil to prevent sticking and to achieve a nice char during grilling.
- Grill the Avocados: Place the avocados cut-side down on a preheated grill and cook for 2–3 minutes, until grill marks appear and the avocado has a smoky flavor.
- Make the Veggie Ceviche: In a mixing bowl, combine the diced tomatoes, cucumber, red bell pepper, finely chopped red onion, cilantro, lime juice, olive oil, salt, black pepper, and optional jalapeño. Mix well to marry the flavors.
- Assemble the Dish: Spoon the prepared veggie ceviche into each grilled avocado half, filling the cavity where the pit was removed.
- Serve: Serve immediately while warm with tortilla chips or enjoy as a light and refreshing appetizer on its own.
Notes
- Choose ripe but firm avocados to ensure they hold their shape on the grill.
- Add diced mango to the ceviche for a sweeter and fruitier twist.
- Best served immediately after grilling to enjoy the contrast of warm, smoky avocado and fresh, cool veggies.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican-Inspired
