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.

BBQ Pork Ribs & Avocado Potato Salad

BBQ Pork Ribs

Ingredients

• 2 racks baby back ribs (about 4-4.5 pounds)

• 3/4 cup chicken broth

• 3/4 cup soy sauce

• 1/3 cup honey

• 1/3 cup apple cider vinegar

• 1/3 cup olive oil

• 2 garlic cloves, minced

Instructions

1. Combine the broth, soy sauce, honey, vinegar, olive oil, and garlic in a bowl. 

2. Place the ribs in a shallow dish. 

3. Pour two-thirds of the marinade over the meat (cover and refrigerate the other third for grilling). Turn to coat both sides, then refrigerate overnight. Turn the meat again in the morning. 

4. Preheat a clean grill to medium heat (about 200°F), then oil the grill. Place the ribs right on the grill, using tongs. 

5. Grill, covered, over indirect medium heat for 30 minutes on each side.

6. Move the ribs to direct medium heat and cook 20-40 minutes longer, or until the meat is tender. Turn and baste with the rest of the marinade. Grill until the ribs reach about 190°F.

Avocado Potato Salad

Ingredients

• 1 1/2 pounds Yukon Gold potatoes

• 1 California Gold avocado, peeled, pitted, diced

• 2 hard-boiled eggs, peeled, diced

• half of a small red or white onion, diced

• 2 cups baby spinach

• 1 Tbsp olive oil

• 1 Tbsp apple cider vinegar

• 2/3 cup plain Greek yogurt 

• 1/2 Tbsp Dijon mustard

• 1 Tbsp salt

• dash black pepper

Instructions

1. Heat olive oil in a skillet and add raw spinach. Saute for a couple of minutes and remove from heat. Set aside to cool.

2. Place the potatoes in a large pot.  Fill the pot with water until it covers the potatoes by an inch, then add salt to the water.

3. Heat the potatoes over high heat until the water boils. Reduce heat and simmer until the potatoes are cooked through (fork-tender).

4. Remove from heat, strain, and allow to cool. Remove and discard the potato skins. Then dice the potatoes and sprinkle with the vinegar.  Set aside.

5. In a large mixing bowl, whisk together the yogurt, mustard, and black pepper. Add the diced potatoes, hard-boiled eggs, avocado, sauteed spinach, and onion to the mixing bowl. Gently toss until all of the ingredients are combined and evenly coated with the yogurt.

6. Garnish with raw baby spinach if desired and serve.

Citrus Grilled Shrimp Skewers with Creamy Avocado Garlic Cilantro Sauce

Serving Size: 2

Ingredients

• 1 pound large raw shrimp, peeled

• 1 lime, squeezed

• 1 lemon, squeezed

• 1/4 cup orange juice

• 1/2 cup olive oil

• 1 Tbsp garlic, minced

• 1/4 tsp ginger, grated

• 2 Tbsp parsley, finely chopped

• 2 Tbsp cilantro, finely chopped

• salt and pepper

Instructions

1. In a bowl, combine the citrus juices: lime, lemon, and orange.

2. Add the garlic, ginger, cilantro, olive oil, salt and pepper, and whisk together.

3. Add the shrimp and mix well. Make sure the shrimp are covered by the marinade.

4. Cover the bowl and refrigerate for at least an hour, but preferably overnight.

5. Preheat the grill to high heat.

6. Skewer the shrimp.

7. Grill for 4 minutes on each side. The shrimp should be fully pink when done.

8. Sprinkle with parsley and serve.

Creamy Avocado Garlic Cilantro Sauce

Serving Size: 2

Ingredients

• 1 California Gold avocado, halved, peeled, seeded

• juice of 1 lime

• 2 cloves garlic, peeled

• 1/2 cup Greek yogurt

• 1/2 cup cilantro

• salt to taste

• water, to thin as needed

 Instructions:

1. Except for the water, place all ingredients into a food processor or blender. 

2. Process until smooth.

3. Add water as needed and continue to process until you reach the desired consistency.

4. Serve.