3 Tbsp. Extra virgin olive oil

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1 1/2 lb. Corvina sea bass cut into 2 oz. pieces

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1 Tbsp. Salt

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1 Tbsp. Ground pepper

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Aji Amarillo Sauce (recipe follows)

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Cilantro Avocado Sauce (recipe follows)

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Avocado & Corn Salsa (recipe follows)

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3/4 cup Yellow onion chopped

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1 tsp. Garlic chopped

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4 tsp. Grapeseed oil

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2 Tbsp. + 1 tsp. aji amarillo paste

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5 Tbsp. + 1 tsp. queso fresco cheese

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5 Tbsp. + 1 tsp. nonfat milk

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4 cups Cilantro

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1/2 tsp. Aji amarillo paste

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1 tsp. Queso fresco cheese

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1 tsp. Garlic chopped

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3/4 tsp. White vinegar

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1/2 tsp. Lemon juice

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5 Tbsp. + 1 tsp. plain yogurt

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As needed Salt and pepper, to taste

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1 Ripe, Fresh California Avocado, peeled and seeded

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1 cup Roasted corn kernels

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1/4 cup Ripe, Fresh California Avocado, peeled, seeded and diced ¼”

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2 Tbsp. + 2 tsp. red onion, diced ¼”

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1 Tbsp. + 1 tsp. cilantro leaves, chopped

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1/2 tsp. Garlic, minced

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2 tsp. Extra virgin olive oil

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2 tsp. Lemon juice

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As needed Salt and black 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.