1 ripe Fresh California Avocado, peeled, seeded and diced

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8 oz. nonfat milk

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1 pinch powdered sugar

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1 pinch salt

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Bay Scallop and Razor Clam Ceviche (see make-ahead recipe below)

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Cilantro leaves, for garnish (optional)

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4 oz. bay scallops

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4 oz. razor clams, canned

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1/2 oz. orange juice

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1/2 oz. lemon juice

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1/2 oz. grapefruit juice

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1/2 oz. lime juice

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1/2 oz. cilantro, chopped

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1/4 red bell pepper, finely diced

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1 roma tomato, seeded and diced

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As needed Salt and pepper, to taste

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1 oz. Extra virgin olive oil

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4 shakes of paprika

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.