Serenata de bacalao - codfish salad

4 servings
10 min
Very Easy


Number of serving: 4
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


  • Whisk ingredients to emulsify and pour over arranged salad. Sprinkle some chopped cilantro on top.





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

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