Fish with avocado, lime and chilli

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

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

Americas
Peru
Lunch
Fish course
Pescatarian
Gluten-free

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