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By Platanos, Mangoes and Me!
(3.62/5 - 8 votes)


On my last trip to Puerto Rico I wanted to order this salad, but there were so many other things on the menu that it was forgotten until now. I had this aguacate that just ripened and I got the hankering. I always have bags of salted bacalao in my refrigerator for other uses. We will get to that on my next post.

Serenata is a salad consisting of flaked bacalao, potatoes, onions, tomatoes, peppers and avocado served with a vinaigrette dressing. I am taking the liberty of adding a few other ingredients for color, extra texture and taste:


1-1/2 pounds of bacalao (or two packages), boiled for about ½ and hour in 2 quarts of water, drain, rinse (repeat again). You want to make sure that your bacalao is not too salty.

1 avocado ? sliced (as shown)

4 hard boiled eggs ? sliced (as shown)

1 red pepper charred and sliced (you can get a small jar and dismiss the yellow pepper)

1 yellow pepper charred and sliced

2 medium tomatoes sliced (as shown)

1 can of hearts of palms sliced in ½ inch rounds

6 small red potatoes boiled and cut in half skin on

12 Spanish olives with pimento

2 tablespoons of capers

1 small red onion thinly sliced

? ½ cup of good virgin olive oil
? Juice of two lemons or ¼ cup of white vinegar (I like the citrusy flavor of lime or lemon)
? 1 teaspoon of dry oregano
? S/P to taste
? Cilantro
Whisk ingredients to emulsify and pour over arranged salad
Sprinkle some chopped cilantro on top

Buen Provecho!

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2 / 5

In PR we don't use potatoes we use roots (yucca, ñame, yautia, batata, ect...)

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