Punhetas de Bacalhau

Name: Punhetas de Bacalhau
Yield: 4 servings
Cuisine: British
Ingredients: 6 tbsp bacalao (salt cod), tuna or normal cod; 2 tomatoes; 1 white medium – large onion, depending on your preference; 1/2 cucumber; 1 green pepper or half red, half green (red adds a sweeter flavour); 2 cloves garlic; 4 tbsp olive oil; 3 tbsp cider vinegar; Black pepper

Gosha Shvydyuk @cook_7371449

In honour of this weekend’s Lisbon trip, I thought it fitting to share a Portuguese salt cod ceviche classic. I claim no credit, this one comes direct from a local, my Lisboa love. Or more specifically, his mother; it’s the real deal. Super easy, tasty and healthy, it’s a busy food lover’s dream. And yes, it also ticks the paleo, clean eating, fit-fooder boxes. Thank you Portugal.

Gosha Shvydyuk @cook_7371449

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Ingredients

4 servings

6 tbspbacalao (salt cod), tuna or normal cod
2tomatoes
1white medium – large onion, depending on your preference
1/2cucumber
1green pepper or half red, half green (red adds a sweeter flavour)
2 clovesgarlic
4 tbspolive oil
3 tbspcider vinegar
Black pepper

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Steps

1

Rinse bacalao in cold water, squeezing out with your hands (really) at the end. If using normal cod, simply chop and add salt at the end.
2

Chop all veg finely into 1-2 cm pieces and mix with bacalhau, oil, vinegar and pepper. Add in salt at this point if using cod as opposed to bacalhau.
3

You can eat right away but the flavours are best when left to develop for 15 – 20 mins or even overnight; perfect tupperware or advance prep supper fodder! Delicious with a crusty white sourdough to dip into it