Salted Cod Ceviche

1. 1

   Soak the baccala in cold water for 24 hours to re-hydrate, changing the water 3 times to remove the salt.

2. 2

   Drain and rinse under cold water and put into a large pot.

3. 3

   Add the milk and enough water to cover by 1-inch.

4. 4

   Cook uncovered over medium heat for 45 minutes.

5. 5

   Drain and set aside to cool.

6. 6

   When fish is cool enough to handle, shred the fish into a bowl, taking care to get all the bones out.

7. 7

   Add onion, parsley, and tomatoes.

8. 8

   In a separate bowl, whisk together olive oil, vinegar, lime juice, and salt and pepper.

9. 9

   Add the dressing to the cod salad, toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.