Salted Cod Ceviche
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 360
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 30
- Cholesterol
- 73
- Sodium
- 792
- Total: 1 day 1 hr 5 min
- Prep: 20 min
- Inactive: 1 day
- Cook: 45 min
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.