Plant-based Ceviche on Grilled Avocado Boats

2 servings
15 minutes cook time
Plant-based Ceviche on Grilled Avocado Boats
We know this Cinco De Mayo might look and feel a little different than usual. But, just because you might be home on this holiday doesn’t mean you can’t have a fiesta!

So, to celebrate let’s all pour a glass and indulge in our latest and greatest recipe: Plant-based Ceviche on Grilled Avocado Boats!

  • 3-4 ripe avocados
  • 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 jalapeno seeds removed
  • Juice from 2 limes
  • A handful of cilantro chopped


  1. Cut avocados in half, remove the seed, and brush it with grapeseed oil.
  2. Turn a stovetop or outdoor grill on high.
  3. Grill each avocado face down for 4-5 min or until you see dark grill marks.
  4. Remove them from the grill and set aside.
  5. Meanwhile, chop the hearts of palm, onions, tomato and cilantro, jalapeños, mint, and place everything in a deep bowl.
  6. Season with salt and lime juice. Carefully mix the ceviche and adjust the seasoning as needed.
  7. Scoop a tablespoon of ceviche on each grilled avocado boat and serve the remaining ceviche and the boats with corn chips.  


Another amazing recipe from the incredible Zuzu at

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