{"id":1614,"date":"2017-10-30T18:30:47","date_gmt":"2017-10-30T18:30:47","guid":{"rendered":"https:\/\/terradobacalhau.com\/2017\/10\/30\/1596\/"},"modified":"2017-10-31T14:23:08","modified_gmt":"2017-10-31T14:23:08","slug":"salt-cod-ceviche","status":"publish","type":"post","link":"https:\/\/terradobacalhau.com\/en\/2017\/10\/30\/salt-cod-ceviche\/","title":{"rendered":"Salt cod ceviche"},"content":{"rendered":"<p>Chevice is a Latin-American recipe where raw fish get to marinate in sitrus juice, mainly lime and lemon. The semi-firm consistence of salted, cured cod makes it work very well in a Ceviche. It can be eaten as a starter or main course, depending what is served with it. It can look quite beautiful as an apertizer for your next dinner party.<\/p>\n<p>Serves 4<br \/>\n20 &#8211; 40 minutes<br \/>\nNot too tricky<\/p>\n<h2>Ingredients<\/h2>\n<p>250 g<a href=\"https:\/\/terradobacalhau.com\/en\/product\/cod-bag-codfish-loins-with-no-bone-1kg\/\" target=\"_blank\" rel=\"noopener noreferrer\"> cod loins, Terra do Bacalhau<\/a><br \/>\n40 g red bell pepper<br \/>\n40 g bell green pepper<br \/>\n40 g bell yellow pepper<br \/>\n50 g lime<br \/>\n50 g red onion<br \/>\n5 g chili pepper, finely chopped<br \/>\nSalt, to taste<br \/>\nPepper, to taste<br \/>\nEggplant, shredded<br \/>\nOlive oil, extra virgin<\/p>\n<h2>How to:<\/h2>\n<ul>\n<li><a href=\"https:\/\/terradobacalhau.com\/en\/faqs\/\" target=\"_blank\" rel=\"noopener noreferrer\">Soak the codfish according to instruction.<\/a> At the end of the soaking time you could take a knife and taste some fibers from the thickest part of the cod loin. It should have a mild and pleasant salt taste. If it is too salty, then it needs to soak more. Take off the skin of the loin and cut it into cubes, approximately 1 cm.<\/li>\n<li>Next, finely chop the bell pepper and finely slice the red onion and gently mix with the cod.<\/li>\n<li>Taste with lime juice, chili pepper, salt and pepper. Finally, season with olive oil and top it off with shredded eggplant.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Chevice is a Latin-American recipe where raw fish get to marinate in sitrus juice, mainly lime and lemon. The semi-firm consistence of salted, cured cod makes it work very well in a Ceviche. It can be eaten as a starter or main course, depending what is served with it. It can look quite beautiful as [&hellip;]<\/p>\n","protected":false},"author":6076,"featured_media":1603,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[27],"tags":[95,28,29,40,64,30],"_links":{"self":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1614"}],"collection":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/users\/6076"}],"replies":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/comments?post=1614"}],"version-history":[{"count":3,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1614\/revisions"}],"predecessor-version":[{"id":1617,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1614\/revisions\/1617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media\/1603"}],"wp:attachment":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media?parent=1614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/categories?post=1614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/tags?post=1614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}