1/2 cup extra-virgin olive oil
2 very large red onions, halved lengthwise, thinly sliced crosswise (about 5 cups)
1/2 cup fresh lime juice
2 cups (loosely packed) fresh cilantro leaves (from 1 large bunch)

red, onion, mojo

1/2 cup minced scallion plus 1 whole scallion (1 bunch)
1/2 cup finely chopped fresh cilantro plus 8 small fresh sprigs (1 large bunch)
2 cups plus 1/4 cup vegetable oil
1/4 cup minced peeled fresh ginger
2 tablespoons minced garlic (3 to 4 large cloves)
2 to 6 teaspoons Thai red curry paste*
1 (3-lb) roast duck, meat cut into 1/2-inch dice (3 cups)
1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/3-inch dice
1 cup diced (1/3 inch) fresh or canned pineapple (6 oz)
1/2 cup diced (1/3 inch) red bell pepper
24 (4-inch) square wonton wrappers*
Special equipment: a deep-fat thermometer

red, curry, duck

1 12-ounce piece dried salt cod (with skin and bones)

1 medium onion, minced
1 medium green bell pepper, minced
2 medium tomatoes, seeded, finely chopped
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/2 teaspoon minced seeded Scotch bonnet chile or habanero chile

1 hard-boiled egg, peeled, chopped
1 avocado, peeled, pitted, sliced

pick, up, saltfish