Salted Cod Ceviche (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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:
1. 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.
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