Grilled Avocados & Ceviche

Grilled Avocados 

Serving Size: 4

Ingredients

• 2 large, ripe California Gold avocados

• 2 Tbsp lime or lemon juice

• 1 1/2 Tbsp olive oil

• salt to taste

Instructions for Slices

1. Cut avocados in half, de-seed, peel, and slice. 

2. Drizzle with lime or lemon juice and then brush with a small amount of olive oil. 

3. Season to taste. 

4. Place slices on the grill for 2 minutes on each side and serve.  

Instructions for Halves

1. Cut avocados in half and remove the seed. 

2. Brush on lime or lemon juice and olive oil, and then season to taste. 

3. Place the cut side down on the grill for 2-3 minutes. 

4. Either serve as-is or with a filling of your choice. 

Ceviche

Serving Size: 4

Ingredients

• 1 pound fresh, skinless bass, snapper, halibut, or other ocean fish cut into 1/2-inch pieces

• 1 1/2 cups fresh lime juice

• 1 medium white onion, thinly sliced 

• 1/3 cup chopped cilantro, plus a few leaves for garnish

• 1-2 Tbsp olive oil 

• 1/2 tsp salt or to taste

• dash of Tabasco sauce or a light pinch of cayenne pepper

Instructions

1. Combine fish, lime juice, and onion in a shallow pyrex or ceramic casserole dish. 

2. Use enough juice to cover the fish. 

3. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw. Note: While marinating, the fish will transition from pinkish grey and translucent to an opaque, whiter color.

4. Drain off the juice and place the fish mixture into a bowl.

5. Add the cilantro, olive oil, Tabasco or cayenne pepper, and salt.  

6. Cover and refrigerate if not serving immediately. 

7. Serve over sliced or halved, grilled avocados and garnish with cilantro.