Salted Cod Ceviche

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

Instructions

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.
4. Cook uncovered over medium heat for 45 minutes.
5. Drain and set aside to cool.
6. When fish is cool enough to handle, shred the fish into a bowl, taking care to get all the bones out.
7. Add onion, parsley, and tomatoes.
8. In a separate bowl, whisk together olive oil, vinegar, lime juice, and salt and pepper.
9. Add the dressing to the cod salad, toss and serve.