Name: Fish with avocado, lime and chilli
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 3 large cloves garlic; sea salt; milk for soaking; 2 fresh red chillies; 500 g ripe tomatoes (plum variety if available); 225 g shallots or small onions; 4 thick cod steaks; 3 tablespoons olive oil; lemon juice for sprinkling; 1 level tablespoon tomato purée; grated rind and juice of 2 limes; 1 teaspoon caster sugar; 1 large avocado

Preparation info

Serves
4

Difficulty
Easy

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

I had a similar dish to this for lunch by the sea near Lima and loved the mingling of ingredients. I can’t remember what variety of fish was used, but any good-textured white fish will do.

Ingredients

4 thick cod steaks
milk for soaking
225 g shallots or small onions

Method

Put the fish steaks into a dish in which they fit fairly snugly and pour on enough milk to cover. Cover the dish with cling film and leave in the fridge for at least 2 hours. Lift out the fish and pat dry with kitchen paper. Discard the milk.

Peel the shallots and slice across thinly. Peel the garlic and chop finely. Cut open the chillies under running water, discard the seeds and stem