This recipe uses 1 pound of California Yellowtail fillet, with skin-off. California Yellowtail in its raw form is a translucent pink, and cooks white. It is firm and dense, with a milder flavor than tuna, but is richer tasting than most “white” or lean fish.

Ingredients

• 1 pound fillet of California Yellowtail, skin-off

• 1 ripe avocado, cubed

• 1/2 cup red onion, finely diced

• 1/2 cup tomato, chopped

• 1/2 cup mango, cubed

• 1/3 cup cucumber, finely diced

• 1 small jalapeño or serrano pepper, finely diced

• 1/3 cup chopped cilantro

• 2/3 cup fresh-squeezed lime juice

• Salt and pepper to taste

• Tostadas or tortilla chips for serving

A harmonious and colorful medley of ingredients are tossed together in this recipe synonymous with summer in San Diego. California Yellowtail is more readily available during warm-water months off the Southern California coastline, making it a natural choice for this cooling and refreshing no-cook preparation.

How to Prepare:

1. Dice fruit and vegetable ingredients to specifications, then combine in a large bowl.

2. Cube fillet with a sharp knife into identical, bite-sized pieces, and reserve in a separate bowl.

3. Add lime juice to cubed fish, season with salt and pepper. Gently toss to combine.

4. Fold fish and lime juice in with the larger bowl of ingredients. Taste and adjust salt and pepper.

5. Serve immediately with tortilla chips or tostadas.