Recipe courtesy of Paul Norville
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Total:
25 hr 50 min
Prep:
20 min
Inactive:
25 hr
Cook:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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.

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