Salted Cod Ceviche

• 2 pounds dried salted boneless cod (known as baccala)
• 2 cups whole milk
• 1 large red onion, thinly sliced
• 1/4 cup chopped fresh parsley leaves
• 1 cup cherry tomatoes
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 limes, juiced
• Salt
• Freshly ground black pepper

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

baccala, milk, red onion, parsley, cherry tomatoes, extravirgin olive oil, red wine vinegar, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/robert-irvine/salted-cod-ceviche-recipe.html (may not work)