Escondido Codfish Salad

Name: Escondido Codfish Salad
Ingredients: 1 pound dried salted codfish or a 1-pound fillet fresh codfish, 1-inch thick; 1/2 cup lime juice; 1/2 cup lemon juice; 1 tablespoon grated lime rind; 1 small jalapeno chili, seeded, deveined and minced; 1/2 teaspoon sugar; 1/2 teaspoon salt, plus more to taste; 1/4 cup olive oil; 2 tablespoons rice-wine vinegar; 2 carrots, peeled and grated; 1/2 pound jicama, peeled and grated; 1 cup minced coriander leaves; 1/2 cup minced mint leaves; 1/2 cup minced basil leaves; 2 scallions, rinsed and minced; 1 red bell pepper, seeded, deveined and diced; 1 teaspoon freshly ground pepper, plus more to taste

17 ingredients

17 steps

Ingredients

1 pound dried salted codfish or a 1-pound fillet fresh codfish, 1-inch thick
1/2 cup lime juice
1/2 cup lemon juice
1 tablespoon grated lime rind
1 small jalapeno chili, seeded, deveined and minced
1/2 teaspoon sugar
1/2 teaspoon salt, plus more to taste
1/4 cup olive oil
2 tablespoons rice-wine vinegar
2 carrots, peeled and grated
1/2 pound jicama, peeled and grated
1 cup minced coriander leaves
1/2 cup minced mint leaves
1/2 cup minced basil leaves
2 scallions, rinsed and minced
1 red bell pepper, seeded, deveined and diced
1 teaspoon freshly ground pepper, plus more to taste

Directions

1

If using dried codfish, cover the codfish with boiling water.
2

Set aside to cool.
3

Drain.
4

Bone, skin and shred the fish.
5

Add boiling water to cover.
6

Set aside to cool.
7

Drain.
8

Pat dry.
9

If using fresh codfish, place the fish on a rack and steam over 1 inch of water until cooked through, about 5 to 7 minutes.
10

Refrigerate until chilled.
11

Skin and shred the fish.
12

Combine the lime and lemon juices, lime rind, jalapeno, sugar and salt in a glass or ceramic bowl.
13

Whisk in the olive oil.
14

Add the cod and refrigerate for 1 hour.
15

Add the remaining ingredients.
16

Toss to combine.
17

Season to taste with additional salt and pepper and serve.