Esqueixada (Catalan pronunciation: [əskəˈʃaðə]) is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs. Specific recipes vary, with some including ingredients such as red or green bell peppers. Esqueixada is particularly popular in warm weather and is sometimes considered a summertime dish.
Esqueixada is sometimes described as the "Catalan ceviche" because it is made with raw fish (although the cod is salt-cured and dried) in a marinade. The name of the dish comes from the Catalan verb esqueixar, to tear or shred. The salt cod in the dish should always be shredded with the fingers, never sliced or chopped, to achieve the correct texture.
- Colman Andrews, Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast (Harvard Common Press, 2005), pp. 172-73.
- Marimar Torres. The Catalan Country Kitchen: Foods and Wine from the Pyrenees to the Mediterranean Seacoast of Barcelona, p. 58.
- Teresa Barrenechea, The Cuisines of Spain: Exploring Regional Home Cooking (Random House, 2005), p. 101.