Shredded Saltfish

The name of this salad of shredded saltfish Traditionally it is served at room temperature for breakfast or a Sunday brunch. Yield: 4 servings

Ingredients:

8 ounces salt codfish (or substitute any cooked, flaky white fish fillet)
1 large onion, chopped fine
1 large tomato, chopped fine
1 seasoning pepper (or substitute a Yellow Wax Hot), seeds and stem removed, chopped fine
1 Congo pepper (Habanero), seeds and stem removed, chopped fine
Freshly ground black pepper
3 tablespoons olive oil
Lettuce leaves
Sliced hardboiled eggs for garnish
Slice avocado for garnish

Method:

If using salt cod, place the fish in a bowl and pour boiling water over it. Allow to sit for an hour, pour off the water, and repeat. Drain the fish, remove any skin or bones, and squeeze out all the water. Combine the fish with the onion, tomato, seasoning pepper, Congo pepper, black pepper, and the olive oil and mix well. Place this mixture on lettuce leaves and garnish with the eggs and avocado.