4 fresh sardines, fileted

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2 Fresh California Avocados**

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1 baguette or pain de mie loaf, cut into 8 – 1/8" thick slices

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3 Tbsp. olive oil, divided

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2 Tbsp. fresh lemon juice

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8 sprigs tarragon, dill, or parsley

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As needed Salt and pepper to taste

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9 oz. (1 medium) red onion, thinly sliced

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Escabeche Pickling Liquid (recipe follows)

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Chili Oil (recipe follows)

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9 oz. (1 medium) yellow onion, thinly sliced

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1 cup fresh lime juice

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1 cup fresh orange juice

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1/4 cup sweet white wine

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2 tsp. granulated sugar

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3 Tbsp. kosher salt

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1 jalapeno pepper, halved lengthwise, seeded, very thinly sliced

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1/2 cup vegetable oil

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1 1/2 tsp. Paprika

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1/2 tsp. smoked paprika

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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.