Name: California Summer Veggie & Avocado Ceviche Boats
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 large ripe avocados; 1 cup hearts of palm, sliced into coins; 1 cup cherry tomatoes, quartered; 1/2 small red onion, finely diced; 1/2 cup English cucumber, diced; 1 jalapeño, seeded and finely diced; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh lime juice (about 2 limes); 1 tbsp extra-virgin olive oil; 1/2 tsp sea salt, plus more to taste; 1/4 tsp ground black pepper; 1/2 tsp smoked paprika (optional, for depth)

California Summer Veggie & Avocado Ceviche Boats

CookwithNewsletter

Inspired by the sun-soaked, laid-back spirit of California's summer rivers, this vibrant vegan ceviche is perfect for a no-fuss, post-adventure dinner. Creamy avocado boats cradle a lively medley of hearts of palm, tomatoes, cucumber, and jalapeño—all brightened by zesty lime and fresh cilantro. The dish bridges flavors and textures for a cool, refreshing meal that feels both celebratory and effortless, just like a perfect day on the water. Eat with a spoon or scoop with gluten-free tortilla chips for a party vibe.

Ingredients

Instructions

Slice avocados in half and carefully remove the pits. Using a spoon, gently scoop out some of the flesh to create a 'boat,' leaving a 1/2-inch border. Dice the scooped-out avocado and set aside.
In a large bowl, combine diced avocado, hearts of palm, cherry tomatoes, red onion, cucumber, jalapeño, and cilantro.
Drizzle with lime juice and olive oil. Sprinkle with sea salt, black pepper, and smoked paprika (if using). Gently toss to combine, being careful not to mash the avocado.
Taste and adjust seasoning with more lime juice or salt if desired.
Spoon the ceviche mixture into the hollowed avocado halves, mounding it attractively.
Serve immediately, garnished with extra cilantro and a wedge of lime if desired.