Salt Codfish Salad

Preparation info
  • Serves

    3 to 4

    as a first course
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 8 oz. salt codfish
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, peeled, se


Place the fish in a bowl and cover with boiling water. Allow to cool. Drain. Remove any skin, and bones, and shred the fish. Pour boiling water over a second time. When cool, drain and press out all the water. Mix the onion, tomatoes and hot pepper with the fish. Season with pepper, oil and lime or lemon juice. Serve on lettuce leaves. Garnish with slices of peeled avocado, if liked.