Explore The Tastes And Sounds Of The Golden State With California Avocados (NAPSA)—Summerin California is synonymous with sunny beach days, al fresco dining and of course, great music. To celebrate the peak of California avocadoseason, the California Avocado Commission (CAC)has developed the first ever California Avocado Summer Soundtrack Cookbookto celebrate two locally grown and distinctly California elements fundamentaltoits lifestyle— the state's regional musical sounds and California avocados. CAChasenlisted the expertise of ChefPhillip Frankland Lee of Scratch Restaurants and severallocal food and lifestyle tastemakers to create imaginative ways to use fresh, heart-healthy California avocados. From appetizers to entrees, desserts to beverages, each recipe showcases the fruit’s incredi- ble culinary versatility, inspired by the unique soundsofthe California music scene. California cuisine is a smrgisbord. ofvarious flavors, cultures and culinary delights, in which the California avo- cado fits seamlessly. Chef Lee highlights this with his Seafood Ceviche with California Avocado Mousse and Pickled Onions,inspired by the 90's punk music scene of Orange County. “Tm always excited when California avocadosare in season because I know they will be fresh and of exceptional quality? said ChefLee. “I am constantly inspiredto find new waysto feature this deliciousfruit” Seafood Cevichewith California Avocado MousseandPickled Onions Recipe created by ChefPhillip Frankland Lee of Scratch|Bar & Kitchen for the California Avocado Commission Serves: 4 Prep time: 4 hours Cooktime: 30 minutes Totaltime: 4 hours and 30 minutes Ingredients: large tomatoes, diced % cup white wine 1 cup water 1 cup sugar 1 Tbsp.extra virgin olive oil Ib. raw medium-sized shrimp, peeled anddeveined 1 cup sake % cuplime juice % cup pineapple juice Ib. halibut, diced 4 ripe Fresh California Avocados, peeled andseeded % cup sugar % cup water % cup rice wine vinegar % cup lemon juice Salt, to taste Pickled Onions (see make-ahead recipebelow) cado Mousseand Pickled Onions Instructions: 1. Heat a small saut pan on low and simmerthe tomatoes with white wine, stirring occasionally for 30 minutes or until the mixtureis thick. 2.In a small saucepan, combine water and sugar and heat until thick. 3. Add the tomato and sugar mixtures to a blender to puree and set aside. 4, Heatolive oil in samesaut pan on low and add shrimp. Cookgently until pink then removefrom heat. 5. In a large bowl, combinetomato mixture, sake, lime juice and pineapple juice. Submerge the shrimp and halibut in the mixture and refrigerate for about 4 hours. 6. Combine the avocados, sugar, water, vinegar and lemonjuice in a blenderuntil pureed to form the California Avocado Mousse. Addsalt to taste andblend again. 7. On a plate orshallow bowl, generously spread the Mousse, completely coating the bottom. 8. Scoopthe ceviche from the container, draining and discarding excess liquid, and carefully place on top of the mousse. 9. Topthe dish with Pickled Onions and serve immediately. Pickled Onions Ingredients: 1 red onion, peeled and shaved 1 tsp. salt % cup sugar % cup lemon juice Instructions: 1. Heatlarge saut pan on low and add onionsand salt. 2. Whenthe onions becometranslucent, add sugar and lemonjuice and mixto combine. 3.Cook for an additional 2-3 minutesuntil onions become bright pink. 4, Removeonionsfrom pan; transfer to a tray to cool. Download the California Avocado SummerSoundtrack Cookbookincluding recipes from Chef Phillip Lee and manyothers at CaliforniaAvocado.com/ blog.
