1 small heirloom tomato small diced

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1/2 cup peeled and small diced English cucumber

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1 Tbsp. minced chives

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1 Tbsp. minced shallots

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1 Tbsp. minced parsley

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1 medium lime juiced and zested

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2 Tbsp. extra virgin olive oil

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2 Tbsp. Japanese-style mayonnaise

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6 oz. jumbo lump crab picked through to ensure no shells or cartilage remain

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6 oz. raw ahi tuna small diced

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4 ripe, Fresh California Avocados seeded and peeled

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1 tsp. sesame oil

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5 sprigs fresh cilantro chopped including stems

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1/8 tsp. hot sauce

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1/4 tsp. kosher salt divided

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1/8 tsp. cayenne pepper

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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.