2 tomatoes large, ripe

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1/4 cup white wine

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1 cup water

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1 cup sugar

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1 Tbsp. extra virgin olive oil

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1/2 lb. shrimp raw, medium-sized, peeled and deveined

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1 cup sake

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1/2 cup lime juice

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1/2 cup pineapple juice

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1/2 lb. halibut diced

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4 ripe, Fresh California Avocado peeled and seeded

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1/4 cup sugar

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1/4 cup water

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1/4 cup rice wine vinegar

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1/4 cup lemon juice

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1 red onion peeled and shaved

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1 tsp. salt

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1/3 cup sugar

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1/3 cup lemon juice

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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.