Ceviche de Bacalhau com Broa – Salt Cod Ceviche on Portuguese Corn Bread
I learned this recipe from my mother many years ago so I guess she was way ahead of her time since ceviche is a new trendy dining experience. Those of you that really love the taste of Bacalhau will love it. It makes a unique appetizer for your next party. Be sure to serve it with some Vinho Verde or very dry white wine.
Traditional ceviche consists of raw seafood tossed with kind of an acidic marinade such as vinegar or lemon juice which “cooks” the fish as it marinades. I served the ceviche on Portuguese Corn Bread because the texture of the bread pairs very well with the cod but you can serve it on any crusty firm bread.
Notice the platter that it’s served on is the famous ceramics of Coimbra, Portugal. The pottery recreates famous tapestries of the XVII century which depicted the famous hunting grounds and it’s animal inhabitants, often visited by the Monarchs.
My flea market find for $5.00 was unbelievable!
Serves 4-8 as appetizers
1 (8 ounce) portion of uncooked hydrated salt cod
1 very small onion (finely minced)
2 cloves garlic (finely minced)
3 sprigs fresh parsley (finely chopped)
2 – 3 tablespoons of olive oil
1 – 2 teaspoons of white wine vinegar
Shred the cod fish with a knife and fork into very small pieces and place into a small bowl.
Add the remaining ingredients and mix well. Let the cod marinade for at least 1 hour in the refrigerator.
When ready to serve, taste and add more olive oil, or vinegar, or seasonings if desired.
Use the same day because the cod can become very mushy as it marinades for too long a time.
Broa – Corn Bread Click on image for the recipe