4 Sea scallops, cleaned

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3 cups fresh lemon juice

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1 cup chopped cilantro

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1 cup chopped red onion

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1 cup Tomato ketchup

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1 cup fresh orange juice

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1 cup Clam juice

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2 Tbsp. Finely chopped jalapeno pepper

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As needed Hot pepper sauce to taste

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As needed Salt to taste

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8 California avocado, diced

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As needed Cilantro sprigs as needed for garnish

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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.