This recipe is popular in South America and this version of it can be found in Puerto Rico. Salted boneless cod is known as “baccala” so that is what it might say on the label when you buy it. You can adapt the recipe by adding garlic to it, if you like. Cherry tomatoes are also nice with this. You can switch the parsley for cilantro if you want to, but the parsley is especially good with the cod so you might like to stay with that.
You need to soak salted cod fish overnight to make it flexible and moist and to get rid of the overpowering salt flavor. This ingredient does keep for a long time though so it is worth stocking up on it, so you can make this tasty salted cod ceviche salad recipe whenever you fancy it. This is a healthy recipe as well as a highly flavorful one. Some ceviche recipes contain chopped jalapenos or another kind of chili pepper and, if you like the idea of that, you can add some.
Serve this tasty ceviche recipe with French bread or crackers instead of the lettuce leaves if you like. You can serve it for lunch or dinner or even as an appetizer. Why not make a big bowlful and serve it the next time you have to cater for a buffet? Everyone is sure to be very impressed with its amazing flavor and it really is easy to prepare.
- 2 lbs dried salted boneless cod
- 1 thinly sliced red onion
- 2 cups milk
- Juice of 2 limes
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 package mixed salad leaves
- ¼ cup chopped fresh parsley leaves
- Salt and black pepper, to taste
- 2 tablespoons almond slivers
- Soak the fish in cold water for 24 hours, to rehydrate it, changing the water 3 times to remove the salt.
- Drain the fish and rinse it under cold water.
- Put it in a big pot with the milk and enough water to cover the fish by an inch.
- Cook uncovered for 45 minutes over a moderate heat.
- Drain the fish and let it cool. Shred it into a bowl, removing any bones as you go.
- Add the parsley and onion.
- Whisk the olive oil, lime juice, and vinegar in another bowl, adding salt and black pepper to taste.
- Divide the salad leaves between 6 small chilled plates and top with the cod mixture.
- Drizzle the dressing over the top and scatter the almond slivers over the salad.
Salted cod is an interesting ingredient to use and a lot of people do not know what to do with it. It works really well in a lot of easy fish recipes though, and this recipe for salted cod ceviche salad is especially nice. This is a healthy and flavorful meal and if you have tried another kind of ceviche before, perhaps shrimp, tuna or red snapper ceviche, why not make this one next? There are not a lot of different ingredients in it because you do not need anything else to get the perfectly balanced taste this recipes offers.
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