Escondido Codfish Salad

• 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

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.

fresh codfish, lime juice, lemon juice, lime rind, jalapeno chili, sugar, salt, olive oil, ricewine vinegar, carrots, jicama, coriander leaves, mint leaves, basil, scallions, red bell pepper, freshly ground pepper

Taken from cooking.nytimes.com/recipes/9731 (may not work)