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

Vinaigrette:
- 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