Avocado Smoked Fish with Hot Sauce

Peel and separate the yolks from the whites of the hard-boiled eggs. Chop the egg whites into small pieces and set aside; reserve the yolks for the sauce.

In a bowl, combine the egg yolks with milk and mash with a fork until smooth. Add lime juice, sugar, and salt, then whisk until the yolk mixture is creamy and well combined.

Slowly whisk the vegetable oil and olive oil into the egg yolk mixture in a steady stream until a smooth, thick sauce forms. Fold in the Pili-Pili Sauce to create a spicy, creamy dressing.

In a separate bowl, gently flake the smoked fish with a fork, removing any bones and skin. Combine the flaked fish with the chopped egg whites.

Cut the ripe avocados in half lengthwise, remove the pit, and scoop the flesh onto a serving platter or individual plates. Arrange them cut-side up to create a slight hollow.

Top each avocado half with a generous portion of the smoked fish and egg white mixture.

Pour or spoon the creamy Pili-Pili sauce over the filled avocados, coating generously. Garnish with red bell pepper strips or pimento and serve immediately at room temperature.