Prep. time: 15 minutes + 15 minutes soaking time
Cooking time: None
In the not-so-distant past in the Caribbean when refrigeration was rare, cod was dried. Cod chiquetaille is one of the most famous recipes from the French West Indies - chiquetaille means "shredded."
In the islands, a gas range or barbecue is often used to grill the cod over an open flame to blacken it slightly and give it a hint of smokiness. At home, you can omit this step and still make a good chiquetaille.
It can be served plain, on lettuce leaves or in "Féroces d'avocats," spicy little hors d'oeuvre balls made with puréed avocado and a little cassava flour.
- Soak the cod in cold water for 1 hour to rehydrate it and remove the salt.
- Fillet it, removing the bones if necessary; flake the cod with your fingers.
- Finely chop the onion, garlic, chives, herbs and chili.
- Blend into the cod.
- Drizzle with lime juice and oil.
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