Salted Cod Ceviche

Ingredients

• 6 servings pepper black freshly ground
• 1 cup cherry tomatoes 
• 2 pounds cod dried salted boneless (known as baccala)
• 0.3 cup parsley leaves fresh chopped
• 2  juice of lime juiced
• 0.5 cup olive oil extra-virgin
• 1 large onion red thinly sliced
• 0.3 cup red wine vinegar 
• 6 servings salt 
• 2 cups milk whole

Equipment

• bowl
• whisk
• pot

Directions

1. Soak the baccala in cold water for 24 hours to re-hydrate, changing the water 3 times to remove the salt.
2. Drain and rinse under cold water and put into a large pot.
3. Add the milk and enough water to cover by 1-inch. Cook uncovered over medium heat for 45 minutes.
4. 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.
5. Add onion, parsley, and tomatoes. In a separate bowl, whisk together olive oil, vinegar, lime juice, and salt and pepper.
6. Add the dressing to the cod salad, toss and serve.