Description
Grilled avocado halves stuffed with a vibrant and refreshing veggie ceviche made from fresh tomatoes, cucumber, peppers, onion, cilantro, and lime juice. This light, colorful Mexican-inspired appetizer combines smoky grilled avocados with zesty, crisp vegetables for a perfect summer starter or snack.
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: Brush each avocado half lightly with olive oil on the cut sides to prevent sticking and enhance grill marks.
- Grill Avocados: Place the avocado halves cut-side down on a preheated grill. Grill them for 2 to 3 minutes until distinct grill marks appear and they are slightly warmed through but still firm.
- Make the Veggie Ceviche: In a medium bowl, combine diced tomatoes, cucumber, red bell pepper, finely chopped red onion, cilantro, lime juice, olive oil, salt, black pepper, and jalapeño if using. Mix gently to incorporate all flavors.
- Fill the Avocados: Spoon the freshly prepared veggie ceviche generously into the hollowed centers of the grilled avocado halves.
- Serve: Serve the stuffed grilled avocados immediately. Pair them with crunchy tortilla chips or enjoy as a flavorful, light appetizer on their own.
Notes
- Choose ripe but firm avocados to maintain shape during grilling.
- For a sweeter twist, add diced mango to the veggie ceviche.
- Best served immediately after grilling to enjoy the contrast of warm avocado and fresh ceviche.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican-Inspired
