Fish with avocado, lime and chilli

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

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.


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


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