Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • ¾ lbs firm white fish, such as halibut, snapper or scallops, cut into large dices

  • 2 (15 oz) cans California Cling Peach slices, strained

  • ¾ cup total, lemon and lime juice

  • ¼ cup tequila

  • 1-2 serrano peppers, thinly sliced

  • 1 avocado, cubed

  • ½ cup red onion, diced

  • 1 green bell pepper, diced

  • ½ cup cilantro, chopped

  • 1 tsp salt

  • ½ tsp pepper

  • Tortilla chips


  1. Combine fish, lime and lemon juice, tequila, and serrano peppers in a non-metallic bowl. Cover and refrigerate for 1 ½ hours.

  2. Remove from the refrigerator and add the avocado, green pepper and red onion. Mix well, then cover and refrigerate for another 30 minutes.

  3. Fold in the peaches and cilantro. Season to taste with salt and pepper before serving.

  4. Serve with tortilla chips.