1lbof boneless salt cod filletsrinsed and purged of salt
1-2tomatoeschopped
1/3cupwhite or red onionfinely chopped
1Florida avocadopeeled and chopped into cubes
2tablespoonsextra virgin olive oil
1tablespoonvinegar
salt and pepperto taste
Instructions
Rinse off the salt from the bacalao and soak overnight in water, changing the water 3 times. Place the bacalao into a pot of cold water, and bring to a boil.
As soon as the liquid comes to a boil, drain the salt cod and let it cool.
Once it's cooled, break the salt cod into big flakes and place in a bowl. Make sure to check for any stray bones.
Stir the chopped avocado, onion, tomato, olive oil and vinegar. Season with salt and pepper and combine.
Serve immediately, or refrigerate for up to 24 hours.
Recipe Notes
Serve with a side of white rice, or make a sandwich with crusty bread.