Serenata de Bacalao (Codfish Salad)

🛒 Ingredients

• Desalted Codfish Fillet 100 g · 120 kcal
• Potato 80 g · 62 kcal
• Yautía (Taro Root) 40 g · 56 kcal
• Hard-boiled Egg 50 g · 78 kcal
• Avocado 40 g · 64 kcal
• Red Onion 20 g · 8 kcal
• Green Bell Pepper 20 g · 4 kcal
• Fresh Cilantro 5 g · 2 kcal
• Extra Virgin Olive Oil 23 g · 202 kcal
• White Vinegar 8 g · 3 kcal

👨‍🍳 Instructions

1. If using salted cod, ensure it is desalted by soaking in cold water for 24-48 hours, changing the water multiple times; then boil until tender and flake it.
2. Boil the potatoes and yautía in a separate pot until fork-tender, then drain, peel, and dice them into bite-sized pieces.
3. Hard-boil the eggs, cool them, peel, and slice into wedges or quarters.
4. In a large bowl, combine the flaked codfish, diced potatoes, yautía, finely sliced red onion, diced green bell pepper, and chopped fresh cilantro.
5. Add the sliced avocado to the bowl, then drizzle with extra virgin olive oil and white vinegar.
6. Gently toss all ingredients to combine well, season with salt and pepper to taste, then arrange on a serving platter.
7. Garnish with the hard-boiled egg wedges and serve chilled.