Recipe: Chayote and Salt Cod Salad

CHAYOTE AND SALT COD SALAD

1 cup peeled, boiled and cubed chayote
1/2 lb desalted cod (leave overnight in water in the refrigerator, changing water twice)
1/2 red onion chopped
2 garlic cloves, crushed
1/4 cup Balsamic vinegar
1/3 cup extra virgin olive oil
1/4 cup well chopped (minced) cilantrillo
1/4 cup fresh basil
1 tsp brown sugar
1/8 tsp ground cumin
salt and pepper to taste

Saut the onion and garlic in a little olive oil. Add the desalted cod. Retire from heat. Add the other ingredients and season to taste. Be careful with the salt, because of the cod. Refrigerate, covered, for at least three hours before serving.