To desalt the Pollock fillets:
Submerge the fillets in a bowl with clean water. Let it soak and change the water 2 to 3 times. Boil the pollock fillets in a pan to complete the desalting process.
Let it cool down. Shred it and reserve.
Sautée garlic, onions and peppers in a pan for 2-3 minutes. Transfer to the bowl and mix. Add the remaining ingredients; avocado, olives, tomato. Drizzle olive oil. Add salt and pepper if necessary. Mix it all up.
Serve on a plate directly from the bowl and garnish with the hard boiled eggs. Sprinkle chopped cilantro and drizzle olive oil.