Seafood Ceviche (recipe follows)

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1 1/2 lb. tri-tip

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4 oz. butter

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2 tsp. salt

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1 tsp. garlic salt

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1 tsp. onion powder

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1 tsp. dried parsley

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12 Fresh California Avocados peeled, seeded, halved

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2 Tbsp. honey

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2 Tbsp. olive oil

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1 Tbsp. chipotle powder

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Toasted baguette slices or blue corn chips for serving

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1 1/2 lb. raw shrimp peeled, deveined

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1 1/2 lb. scallops

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1 1/2 cups lime juice

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1/2 cup lemon juice

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2/3 cup orance juice

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1 cup chopped red onion

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6 Tbsp. minced jalapeno

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1 1/2 cups diced cucumber

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2 cups chopped strawberries

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1 cup chopped cilantro leaves (2 oz.)

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2 Fresh California Avocados peeled, seeded, chopped

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1/2 cup blood orange juice

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1 cup grapefruit juice

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2 tsp. cayenne pepper

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Salt 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.