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Gazpacho (Puerto Rican Salt Cod Salad) | Delish D'Lites

Gazpacho (Puerto Rican Salt Cod Salad)

Course Salad
Keyword gazpacho, puerto rican gazpacho
Prep Time 5 minutes
Cook Time 20 minutes
Soaking Time 1 day
Total Time 25 minutes
Author Delish D'Lites


  • 1 lb of boneless salt cod fillets rinsed and purged of salt
  • 1-2 tomatoes chopped
  • 1/3 cup white or red onion finely chopped
  • 1 Florida avocado peeled and chopped into cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon vinegar
  • salt and pepper to taste


  1. Rinse off the salt from the bacalao and soak overnight in water, changing the water 3 times. Place the bacalao into a pot of cold water, and bring to a boil.
  2. As soon as the liquid comes to a boil, drain the salt cod and let it cool.
  3. Once it's cooled, break the salt cod into big flakes and place in a bowl. Make sure to check for any stray bones.
  4. Stir the chopped avocado, onion, tomato, olive oil and vinegar. Season with salt and pepper and combine.
  5. Serve immediately, or refrigerate for up to 24 hours.

Recipe Notes

Serve with a side of white rice, or make a sandwich with crusty bread.