Escondido Codfish Salad Recipe

Name: Escondido Codfish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried salted codfish or a 1-pound fillet fresh codfish, 1-inch thick; 1/2 cup lime juice; 1/2 cup lemon juice; 1 tablespoon grated lime rind; 1 small jalapeno chili, seeded, deveined and minced; 1/2 teaspoon sugar; 1/2 teaspoon salt, plus more to taste; 1/4 cup olive oil; 2 tablespoons rice-wine vinegar; 2 carrots, peeled and grated; 1/2 pound jicama, peeled and grated; 1 cup minced coriander leaves; 1/2 cup minced mint leaves; 1/2 cup minced basil leaves; 2 scallions, rinsed and minced; 1 red bell pepper, seeded, deveined and diced; 1 teaspoon freshly ground pepper, plus more to taste

Servings: persons

1 pound dried salted codfish or a 1-pound fillet fresh codfish, 1-inch thick
1/2 cup lime juice
1/2 cup lemon juice
1 tablespoon grated lime rind
1 small jalapeno chili, seeded, deveined and minced
1/2 teaspoon sugar
1/2 teaspoon salt, plus more to taste
1/4 cup olive oil
2 tablespoons rice-wine vinegar
2 carrots, peeled and grated
1/2 pound jicama, peeled and grated
1 cup minced coriander leaves
1/2 cup minced mint leaves
1/2 cup minced basil leaves
2 scallions, rinsed and minced
1 red bell pepper, seeded, deveined and diced
1 teaspoon freshly ground pepper, plus more to taste

1
If using dried codfish, cover the codfish with boiling water.
2
Set aside to cool.
3
Drain.
4
Bone, skin and shred the fish.
5
Add boiling water to cover.
6
Set aside to cool.
7
Drain.
8
Pat dry.
9
If using fresh codfish, place the fish on a rack and steam over 1 inch of water until cooked through, about 5 to 7 minutes.
10
Refrigerate until chilled.
11
Skin and shred the fish.
12
Combine the lime and lemon juices, lime rind, jalapeno, sugar and salt in a glass or ceramic bowl.
13
Whisk in the olive oil.
14
Add the cod and refrigerate for 1 hour.
15
Add the remaining ingredients.
16
Toss to combine.
17
Season to taste with additional salt and pepper and serve.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound dried salted codfish or a 1-pound fillet fresh codfish, 1-inch thick, 1/2 cup lime juice, 1/2 cup lemon juice, 1 tablespoon grated lime rind, and more.

Yes, Escondido Codfish Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Escondido Codfish Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions