Grilled Avocados Stuffed with Veggie Ceviche

Grilled Avocados Stuffed with Veggie Ceviche

Grilling week continues! For the 3 recipes I’m sharing this week (the first was a grilled asparagus recipe if you missed it), I really wanted to choose produce that’s less commonly grilled. We’ll have all summer to grill my favorite staples like peppers, zucchini, and eggplant. I’ve never grilled an avocado, I thought “ooh, that’ll be fun!” It was fun, we loved it, and so will you:

Grilled Avocados Stuffed with Veggie Ceviche

I start by making my veggie ceviche filling with hearts of palm (it has a fish-like texture), tomato, serrano pepper, cilantro, and diced red onion for crunch. The veggies get tossed with lots of lime juice, zest, and a splash of coconut milk.

I usually like my ceviche with avocado chunks in it… in this case, I’m doing things backwards by stuffing the ceviche into the avocado. On its own, the ceviche is a bit on the tart side, but those flavors become more balanced once nestled in the creamy avocado.

Grilled Avocados Stuffed with Veggie Ceviche

After filling is made and you’re ready to eat, slice and season the avocado halves with olive oil, lime juice, salt, and pepper. Don’t slice them any earlier or they’ll start to brown.

(Sidebar – drain any liquid that’s fallen into the hole of the avocado before placing them on the grill. When oil drips into the grill, the flame gets bigger and you don’t want your hands to be nearby).

Grill the avocados on medium-high heat, cut side down, for 3-4 minutes. Mine (pictured) came out a tiny bit too charred at 5 minutes, but they were still soft, creamy, tangy, and delicious!

Grilled Avocados Stuffed with Veggie Ceviche

4.7 from 3 reviews
Grilled Avocados Stuffed with Veggie Ceviche
Serves: serves 8 as a side
  • 2 tablespoons coconut milk
  • Zest and juice of 1 lime, plus lime wedges for serving
  • ¼ cup finely diced red onion
  • ½ garlic clove, minced
  • 1 can hearts of palm, drained, rinsed and diced
  • 1 cup diced cherry tomatoes
  • ⅓ cup diced cilantro
  • ½ diced jalapeño or serrano, more if desired
  • Heaping ¼ teaspoon sea salt, more for sprinkling
  • Freshly ground black pepper
  • 4 ripe yet firm avocados
  • Extra-virgin olive oil, for drizzling
  1. In a medium-small bowl, combine the coconut milk, lime zest and juice, red onion, and garlic. Stir, then add the hearts of palm, tomatoes, cilantro, jalapeño, salt, and pepper to taste. Set aside.
  2. Heat a grill to medium-high heat. When the grill is preheated, slice the avocados in half, remove the pits, and drizzle each half with olive oil, lime juice, salt and pepper. Grill the avocado halves cut side down for 3 to 4 minutes or until char marks form.
  3. Remove from the grill, place on a platter and fill each avocado half with the filling. Serve with a pinch of salt, if desired, and lime wedges.
  4. Serves 8 as a side.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Liese on said:

    Hey Jocelyn,
    Another reader of this blog here. If you google “vegetable ceviche” there are many pages of recipes using the word ceviche to describe a marinated vegetable dish using lemon or lime juice. I made one awhile ago using a Brazilian site for Plantain Ceviche …delicious and big hit for our dinner circle btw.

    Jeanine these look quite lovely, char and all. But I’m wondering what are you using for grilling?

    • Mari on said:

      Thanks Liese!

      And Jeanine, do you have a suggestion for swapping the peppers? I love the heat but hate the taste. Thanks!

      • Hi Mari, you could use diced jalapeño instead, or finely diced red bell pepper if you prefer less heat. Hope that helps!

    • Hi Jocelyn, I totally understand and I’m not trying to offend anyone – definitely just trying to offer interesting colorful recipes 🙂

    • Hi Liese, thank you! I have an outdoor weber grill. I also like to grill on a cast iron grill pan over the stove.

  2. So sorry if you’re looking for less vegetarian recipes here. Definitely didn’t mean to offend, I’m simply trying to offer fresh, healthy vegetable recipes.

  3. Liese on said:

    Thanks Jeanine, good to know I can use the outdoor charcoal grill.

  4. Brittany Audra @ Audra's Appetite on said:

    Love finding new ways to eat more avocados!

  5. I love your grilled avocados – they look so amazing! Unfortunately, I find it quite hard to find the perfectly ripe avocado. 🙁 They are either too hard or already quite squishy.

    • I hear you! When that’s the case, I usually get the hard ones and wait a few days.

  6. Jack Smith on said:

    What a gorgeous grilled recipe! Love these flavors!

  7. Janice on said:

    Made this for a BBQ yesterday and it was a huge hit! I quartered the avocados after grilling which stretched the dish a bit further and made for perfect serving sizes for a side dish. Looked so pretty too. Also, didn’t have cilantro so I used parsley instead which worked fine. Will definitely make again. Thanks!

    • Yay, I’m SO happy to hear that these were a hit! Thanks for coming back to let me know!!

  8. Delicious way to eat advocados!
    I usually grill them and then fill the hole with a kind of “pico de gallo” mix tha is very similar to your recipe.
    Great recipe!

  9. Crys on said:

    Could this be made with mushrooms since they have the similar texture to squid?

    • Without trying, I can’t say that it would be a 1:1 substitution. I’d give the hearts of palm a try, they’re delicious!

  10. Maureen on said:

    Made these yesterday and they were a huge hit and had such eye-appeal – I would not substitute any of the ingredients as the texture was perfect.

    • Thanks Maureen – I’m so glad these were a huge hit!

  11. Denise from on said:

    Wonderful recipe – love love love it! Have you calculated the calories per serving?

    • Hi Denise, thanks! I personally don’t count calories because it’s let to unhealthy eating patterns for me in the past.

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