Escondido Codfish Salad
Published August 8, 1992
- Total Time
- About 1 hour 30 minutes
- Rating
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Ingredients
1 pound dried salted codfish or a 1-pound fillet fresh codfish, 1-inch thick
½ cup lime juice
½ cup lemon juice
1 tablespoon grated lime rind
1 small jalapeno chili, seeded, deveined and minced
½ teaspoon sugar
½ teaspoon salt, plus more to taste
¼ cup olive oil
2 tablespoons rice-wine vinegar
2 carrots, peeled and grated
½ pound jicama, peeled and grated
1 cup minced coriander leaves
½ cup minced mint leaves
½ 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
Nutritional analysis per serving (4 servings)
18 grams carbs; 49 milligrams cholesterol; 284 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 385 milligrams sodium; 22 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using dried codfish, cover the codfish with boiling water. Set aside to cool. Drain. Bone, skin and shred the fish. Add boiling water to cover. Set aside to cool. Drain. Pat dry.
- Step 2
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. Refrigerate until chilled. Skin and shred the fish.
- Step 3
Combine the lime and lemon juices, lime rind, jalapeno, sugar and salt in a glass or ceramic bowl. Whisk in the olive oil. Add the cod and refrigerate for 1 hour. Add the remaining ingredients. Toss to combine. Season to taste with additional salt and pepper and serve.
Private Notes