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 lb. firm white Fish such as Halibut, Snapper or Scallops, cut into large dice
  • 2 cups California Cling Peach slices, drained
  • ¾ cup total, Lemon & 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 teaspoon Salt
  • ½ teaspoon 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 refrigerator and add the avocado, green pepper and red onion. Mix well, then cover and refrigerate another 30 minutes.
  3. Fold in the peaches and cilantro. Season to taste with salt and pepper before serving.
  4. Serve with tortilla chips.