Recipe courtesy of Robert Irvine

Salted Cod Ceviche

  • Level: Easy
  • Total: 25 hr 5 min
  • Prep: 20 min
  • Inactive: 24 hr
  • Cook: 45 min
  • Yield: 6 servings
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2 pounds dried salted boneless cod (known as baccala)

2 cups whole milk

1 large red onion, thinly sliced

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


  1. 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.

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