4 white fish fillets, (4-oz.)

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1 Tbsp. lime juice

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1 tsp. white wine vinegar

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1/2 shallot, minced

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1/2 tsp. salt, divided, or to taste

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1/2 tsp. freshly ground pepper, divided, or to taste

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2 Tbsp. vegetable or light-tasting olive oil

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2 ripe, Fresh California Avocados, seeded and peeled

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1 can hearts of palm, (14-oz.), drained and cut into rings

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2 large Ruby Red grapefruits, peeled, white pith removed

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4 sprigs cilantro, roughly chopped, plus additional sprigs for garnish

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6 Tbsp. extra virgin olive oil, divided

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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.