Dried and salted cod—or baccala—may not sound very appealing at first, but I assure you that when prepared properly, it can be incredibly delicious. Cod offers great muscle-building protein, omega-3 fats, and is high in vitamin B12, which aids brain and nervous system function. Don’t worry about the extra salt. As Muscle & Fitness has reported on numerous occasions, hard-training guys need dietary salt not just to replace what’s lost in sweat, but also to keep strength levels high. “Ceviche” is simply a manner of preparing raw fish by marinating it—in this case with lime juice—and can feature a wide variety of fish. Ceviche is often enjoyed as a dip for tortilla chips, but if you’re watching carbs, it also tastes great as a stand-alone dish.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 lbs dried, salted boneless cod (baccala)</li>
<li>2 cups 2% milk</li>
<li>1 large red onion, thinly sliced</li>
<li>¼ cup fresh parsley, chopped</li>
<li>1 cup cherry tomatoes</li>
<li>¼ cup extra virgin olive oil</li>
<li>¼ cup red wine vinegar</li>
<li>2 limes, juiced</li>
<li> salt, ground pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Soak fish in cold water for one day to rehydrate, changing water several times to remove excess salt. </li>
<li>Drain and rinse baccala under cold water, then place in large pot. Add milk and enough water to cover by 1 inch. </li>
<li>Cook on stove, uncovered, over medium heat for 45 minutes, stirring occasionally. Drain and set aside.</li>
<li>Shred fish into a bowl, removing any bones; add onion, parsley, and tomatoes.</li>
<li>In a separate bowl, whisk together olive oil, vinegar, lime juice, salt, and pepper to make dressing. Add to cod mixture, toss, and serve.</li>
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