California Avocado Sashimi Dinner

Chill the sashimi-grade seafood until ready to slice. Using a very sharp knife, cut the salmon, cod or other white fish, ahi tuna, and scallops into thin, even slices, cutting across the grain where visible.

Halve, pit, and peel the avocados, then slice them thinly. Fan the avocado slices onto serving plates in an overlapping pattern to create a base for the sashimi.

Arrange the sliced seafood over the avocado, alternating colors and textures for an attractive presentation. Add small drops of lime juice and serve with soy sauce, wasabi, chilled cooked sushi rice, and pickled ginger on the side.