Soak the salt fish in the refrigerator overnight in cold water. Drain.
Boil the fish in fresh water and drain. Repeat until the high salt content has been removed. Shred the fish and chill.
Mix the remaining ingredients in a bowl and add the fish. Mix well and let stand for 1 hour before serving. Scoop the fish mixture into the avocado halves and serve.
Recipe courtesy of Chef Paul Norville