Salted Cod Ceviche

Directions

1. 1
   Soak the baccala in cold water for 24 hours to re-hydrate, changing the water 3 times to remove the salt.
2. 2
   Drain and rinse under cold water and put into a large pot.
3. 3
   Add the milk and enough water to cover by 1-inch.
4. 4
   Cook uncovered over medium heat for 45 minutes.
5. 5
   Drain and set aside to cool.
6. 6
   When fish is cool enough to handle, shred the fish into a bowl, taking care to get all the bones out.
7. 7
   Add onion, parsley, and tomatoes.
8. 8
   In a separate bowl, whisk together olive oil, vinegar, lime juice, and salt and pepper.
9. 9
   Add the dressing to the cod salad, toss and serve.