Serenata de bacalao - codfish salad

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

1 teaspoon of dry oregano

salt and pepper to taste Cilantro