The original version of this recipe was from a Gourmet Magazine article in the 1980s (called something like "Provincetown's Yankee-Portuguese Flavor") about Portuguese cookery on the hook of Cape Cod. That recipe used raw scallops. I switched it to cod. While I used to use raw cod back then and let it "cook" overnight in the marinade, I decided to use cooked cod after a guilt attack--I once served it to my pregnant friend who was expecting twins at the time. She seems to have suffered no ill consequences--au contraire, she really liked the dish--since her twins are now in college. I eventually 'fessed up as to the presence of raw fish years after that meal, and we had a good laugh. Nevertheless, I now cook the cod. I have subbed hot fresh peppers and ground Aleppo pepper for the original red pepper flakes, and am offering it up as an hors d'oeuvre on individual cucumber cups instead of on the soft lettuce leaves called for in the original recipe.

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