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1 lb. red snapper fish

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2 small Roma tomatoes, diced

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2 cups lime juice

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1 Tbsp. Valentina Sauce

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1 small cucumber, diced

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3/4 cup small diced jicama

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3/4 cup small diced red onions

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1 serrano chile, small diced

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1 ripe, Fresh California Avocado

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As needed Salt and pepper to taste

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1 ripe, Fresh California Avocado

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1 Tbsp. heavy cream

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1/4 cup orange juice

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1 Tbsp. lemon juice

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As needed Salt and pepper to taste

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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.