Save Recipe 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

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Smoked Salmon Pizza

Recipe courtesy of Robert Irvine

Brandade with Fresh Salted Cod

Recipe courtesy of Alice Waters|Kelsie Kerr

Salt Cod Brandade

Recipe courtesy of Geoffrey Zakarian

Salt Cod Dip

Recipe courtesy of Food Network Kitchen

Salt Cod Beignets

Recipe courtesy of Laura Calder

Salt Cod Fritters

Recipe courtesy of Emeril Lagasse

Catalan Shredded Salt Cod Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Yellowtail Ceviche

Recipe courtesy of Michael Symon

Browse Reviews By Keyword