Grilled Avocado With Veggie Ceviche Recipe

Avocados: These are halved and pitted, providing a creamy base for the ceviche.

Tomatoes: Diced to add a juicy and slightly acidic component to the ceviche.

Red onion: Finely chopped to give a sharp, pungent flavor that balances the dish.

Jalapeño: Seeded and minced to add a spicy kick to the ceviche.

Cilantro: Chopped to add a fresh, herbaceous note to the mixture.

Lime juice: Provides acidity and brightness, enhancing the flavors of the ceviche.

Salt: Used to season and bring out the flavors of the ingredients.

When grilling avocados, make sure to brush them with a bit of oil to prevent sticking and to achieve those beautiful grill marks. Use a medium-high heat setting to ensure the avocados get a nice char without becoming too mushy.

• avocados - Substitute with grilled zucchini: Grilled zucchini has a similar creamy texture and can hold the veggie ceviche well.

• diced tomatoes - Substitute with diced red bell peppers: Red bell peppers provide a similar juicy texture and a sweet flavor that complements the dish.

• red onion - Substitute with green onions: Green onions offer a milder flavor and a similar crunch, making them a good alternative.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a suitable replacement.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can mimic the brightness of cilantro.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor that can brighten the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the ceviche.

• Allow the grilled avocados to cool completely before storing. This helps to maintain their texture and flavor.
• Place the veggie ceviche mixture in an airtight container. This will keep the ingredients fresh and prevent them from absorbing any unwanted odors from the fridge.
• Store the cooled grilled avocados in a separate airtight container. This prevents them from becoming mushy by keeping them away from the moisture of the ceviche.
• If you plan to enjoy the dish within a day or two, keep both the grilled avocados and the veggie ceviche in the refrigerator. The veggie ceviche can last up to 3 days, but the grilled avocados are best consumed within 1-2 days for optimal taste.
• For longer storage, consider freezing the veggie ceviche mixture. Place it in a freezer-safe container, leaving some space at the top for expansion. The veggie ceviche can be frozen for up to 2 months.
• To freeze the grilled avocados, wrap each half tightly in plastic wrap and then place them in a freezer-safe bag. This helps to prevent freezer burn and maintain their flavor. They can be frozen for up to 1 month.
• When ready to use, thaw the veggie ceviche in the refrigerator overnight. This gradual thawing helps to preserve the texture and flavor of the ingredients.
• Thaw the grilled avocados by placing them in the refrigerator for a few hours or using the defrost setting on your microwave. Be cautious not to overheat them.
• Once thawed, reassemble the dish by filling the grilled avocados with the veggie ceviche mixture. If needed, refresh the veggie ceviche with a squeeze of lime juice and a pinch of salt to enhance the flavors.
• Serve immediately and enjoy the vibrant, fresh taste of your grilled avocado with veggie ceviche.

• Preheat your oven to 350°F (175°C). Place the grilled avocados on a baking sheet, cut side up. Cover them loosely with aluminum foil to prevent them from drying out. Warm them in the oven for about 10-15 minutes until heated through.

• If you prefer using a microwave, place the grilled avocados on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to trap the steam. Heat on medium power for 1-2 minutes, checking halfway to ensure they are warming evenly.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the skillet. Place the grilled avocados cut side down and cover with a lid. Heat for about 3-5 minutes until warmed through.

• To reheat the veggie ceviche, place it in a small saucepan over low heat. Stir occasionally to ensure even heating. Be careful not to overheat, as the tomatoes and cilantro can lose their fresh texture.

• Alternatively, you can reheat the veggie ceviche in the microwave. Place it in a microwave-safe bowl and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the grilled avocados in the air fryer basket, cut side up. Heat for about 5-7 minutes until warmed through. This method helps retain the grilled texture.

• For a quick and easy method, you can use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the grilled avocados on a toaster oven tray, cut side up. Heat for about 10 minutes until warmed through.

• Grill: Used to cook the avocado halves, giving them a smoky flavor and beautiful grill marks.

• Brush: Helps to evenly coat the avocado halves with oil before grilling.

• Mixing bowl: Used to combine the tomatoes, red onion, jalapeño, cilantro, lime juice, and salt for the veggie ceviche.

• Knife: Essential for halving and pitting the avocados, as well as chopping the vegetables.

• Cutting board: Provides a stable surface for chopping and preparing the ingredients.

• Tongs: Useful for placing the avocados on the grill and removing them once they are done.

• Measuring cups: Ensures accurate measurement of the diced tomatoes and finely chopped red onion.

• Measuring spoons: Used to measure the lime juice and salt precisely.

• Spoon: Helps to fill the grilled avocado cavities with the veggie ceviche mixture.

Pre-chop ingredients: Dice the tomatoes, red onion, and jalapeño in advance and store them in airtight containers.

Use a grill pan: If you don't have an outdoor grill, a grill pan can save time and still give you those beautiful grill marks.

Ready-made lime juice: Opt for bottled lime juice to save the time you'd spend squeezing fresh limes.

Preheat grill: Make sure to preheat your grill while you prepare the other ingredients to streamline the cooking process.

Batch prep: Prepare extra veggie ceviche to use in other meals throughout the week.