Rehydrated salt cod tossed with lime juice, onions, cucumbers, hot peppers, and fresh herbs, served chilled as a zesty appetiser or light meal.
Ingredients
500g salt cod
Juice of 4 limes
1 cucumber, diced
1 red onion, thinly sliced
1 Scotch bonnet pepper, minced
2 cloves garlic, minced
2 tbsp olive oil
Fresh cilantro, chopped
Salt and black pepper to taste
Instructions
1Soak salt cod in cold water overnight or for at least eight hours, changing water three times to remove excess salt.
2Boil the soaked cod for fifteen minutes until it flakes easily. Drain and let cool, then flake into pieces.
3Combine lime juice, olive oil, garlic, salt, and pepper in a large bowl.
4Add flaked saltfish, cucumber, red onion, Scotch bonnet, and cilantro. Toss gently.
5Refrigerate for at least one hour to let the flavours meld.
6Serve chilled in small bowls or on lettuce cups as a refreshing appetiser.
Did You Know?
Salt cod was originally shipped to the Caribbean as cheap protein for enslaved workers, but Grenadians transformed it into one of the island's most refined dishes.