I have often been asked as a Latin American “don’t you miss your native foods” the answer is “hell yeah” so here is my version of uncooked Bacaloa.
Allow to soak, changing water periodically checking how salty it is. Bacaloa is cured in salt to preserve it. It’s Pollock or Cod.
2. Olive oil and I use lime to help kill any bacteria that may be in the fish, just like Ceviche.
3. Chop all ingredients and mix in bowl.
Mix all ingredients in a bowl
I use Kelp to get the benefits of iodine in my diet.
Mix all ingredients Ina bowl a bit in fridge for a day. Enjoy with chips or traditionally serve over white rice with wedges of avocado. It’s YUMMY…
List of ingredients:
- 3 cups of Bacaloa
- 1 cup of cilantro
- 1/2 cup of fresh squeezed lime juice
- 1 med. size red or white onion
- 1/4 cup of Olive oil
- 1/4 tsp Kelp