Féroce d’Avocat

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This could be translated as ‘a fierceness of avocado’ which, while picturesque, would give an unfair impression since féroce simply refers to how much hot fresh pepper has been used in the dish. Traditionally this is highly seasoned but ultimately one pleases oneself and adds hot pepper to taste.


  • 4 oz. salt codfish
  • 1 medium-sized avocado, peeled, seeded and cut into ½-inch cubes
  • pint


Soak the cod overnight in cold water. Drain thoroughly, refresh with cold water, pat dry and grill until lightly coloured on both sides. When cool enough to handle, remove bones and skin and shred as finely as possible. Place fish in a bowl with the avocado. Mix together the oil and lime or lemon juice, add the onion, garlic, hot pepper, parsley, salt and pepper to taste, and the sugar. Be care