Salted Cod Ceviche

2015-06-24
  • Servings : 4

Ingredients

  • 2 pounds dried salted boneless cod (known as baccala)
  • 2 cups whole milk
  • 1 large red onion, thinly slice
  • 1/4 cup chopped fresh parsley leaves
  • 1 cup cherry tomatoes
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 limes, juiced
  • Freshly ground black pepper
  • Salt

Directions

Soak the baccala in cold water for 24 hours to re-hydrate, changing the water 3 times to remove the salt. Drain and rinse under cold water and put into a large pot. Add the milk and enough water to cover by 1-inch. Cook uncovered over medium heat for 45 minutes. Drain and set aside to cool. When fish is cool enough to handle, shred the fish into a bowl, taking care to get all the bones out. Add onion, parsley, and tomatoes. In a separate bowl, whisk together olive oil, vinegar, lime juice, and salt and pepper. Add the dressing to the cod salad, toss and serve.2006 Robert Irvine, All Rights Reserved

Recipe Type: ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

4,250

Related Recipes:
  • Salmon Baked in Foil

  • Cedar Plank-Grilled Salmon with Cilantro Pesto

  • Simple Lemon-Herb Roasted Salmon

  • Roasted Salmon with Creamed Leeks

  • Slow Roasted Salmon with Sage and Parsley Pistou

Leave a Reply