Recipe courtesy of Robert Irvine
Print
Salted Cod Ceviche
Total:
25 hr 5 min
Prep:
20 min
Inactive:
24 hr
Cook:
45 min
Yield:
6 servings
Level:
Easy
Total:
25 hr 5 min
Prep:
20 min
Inactive:
24 hr
Cook:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 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
  • Salt
  • Freshly ground black pepper

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.

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