From: Executive chef Roberto Hernandez, Mio Restaurant, Washington, DC. Yield: 4 servings.
 
3 avocados, large dice
1 Roma tomato, small dice
¼ red onion, small dice
3 oz. cilantro, coarse chop
juice of 1 lime
¼ jalapeño, small dice
4 oz. salted cod fish, rinsed twice and left overnight in water inside cooler; shredded by hand the next day
 
In a mixing bowl, fold all ingredients together gently until incorporated. Season to taste with salt and pepper. Serve with white corn tortilla chips or chips of choice.