Grilled Avocados with Ceviche

Serve 8 as an appetizer/first course.

4 Haas Avocados
Organic Olive Oil
1 1/2 pounds boneless, skinless Rockfish fillets
2 Cups Organic Orange Juice
1/4 cup Organic white onion, diced
1/4 Cup red, yellow and orange organic bell peppers
1 tablespoon fresh Organic parsley, minced
1 tablespoon fresh Organic cilantro
1 Organic Serrano chili, seeded (if you want it not too hot) and minced
Kosher salt
Fresh ground black pepper
Organic Blue Corn Tortilla Chips

Dice the fish in ¼-inch cubes, making sure any remaining bones are removed, and place in a non-reactive dish. Pour in the orange juice, cover, and marinate fish with the juice in the fridge overnight or at minimum of 4 hours. When ready to serve, drain about ½ of the liquid and add the onion, peppers and herbs, stir to combine. Season with salt and pepper.
For the Grilled Avocados: Preheat your BBQ to medium. Halve the avocados and remove the seed, leave the skin on the avocado. Lightly oil and season the avocado “meat” with salt and pepper. Place on the grill, skin side up and grill about 4 minutes until done to you liking. The avocado will get soft and the flavors will intensify. Remove from the grill, allow to cool a minute and then, using a spoon, scoop the meat out and discard the shell. Or serve in the shell if you prefer.
To serve.
Place an avocado in a bowl or on a plate with some lettuce. Add some ceviche over the top and then a handful of tortilla chips. Enjoy!