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Salpicón de marisco — seafood salad with peppers and onion
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Source: https://recipheon.com/en/recipes/snacks/salpicon-de-marisco-seafood-salad-with-peppers-and-onion
About this recipe
Salpicón de marisco is a Spanish salad of seafood, crisp peppers and finely chopped onion. In this version, combine cooked octopus, prawns and mussels with a lively olive oil and sherry vinegar dressing. Choose chilled seafood ready to eat cold: preparation consists of draining, cutting and gently mixing it with vegetables. Thirty minutes in the refrigerator brings the flavors together while the peppers stay firm. Serve as an appetizer, with the dressing from the bottom of the dish.
Ingredients
Seafood and vegetables
250 g cooked, chilled octopus ready to eat cold, weighed after draining
200 g cooked, chilled prawns ready to eat cold, without heads or shells, weighed after draining
150 g cooked, chilled mussel meat ready to eat cold, without shells, weighed after draining
100 g red bell pepper, weighed after removing the seed core
100 g green bell pepper, weighed after removing the seed core
80 g onion, weighed after peeling
Vinaigrette
60 ml extra-virgin olive oil
30 ml sherry (Jerez) vinegar
2 g fine salt
0.5 g ground black pepper
Steps
Use cooked, completely chilled seafood whose packaging allows it to be eaten cold without further heating; choose products without sauce or marinade. Drain off the liquid and gently pat dry with paper towels so it does not dilute the vinaigrette. Slice the octopus about 1 cm thick, cut larger prawns into two or three pieces and leave the mussel meat whole; keep everything in the refrigerator until mixing.
Wash and dry the peppers and remove the seed cores and white membranes; weigh out 100 g of cleaned flesh from each. Cut both peppers and the peeled onion into fine dice about 4–5 mm across, so the vegetables are evenly distributed among the seafood.
In a small bowl, combine the vinegar with all the salt and pepper, stirring until the salt dissolves. Pour in the olive oil and whisk vigorously with a fork until the dressing thickens slightly and the ingredients come together temporarily.
Put the cold seafood and vegetables in a wide bowl, pour over all the vinaigrette and gently fold from underneath with a spoon, without tearing the mussels. Cover and refrigerate for 30 minutes. Stir once about halfway through so the dressing coats all the ingredients.
AI-generated Before serving, gently stir the salad, picking up the vinaigrette from the bottom, and divide into four portions with all the dressing. Take it out of the refrigerator only for serving; promptly chill the remainder again and follow the dates and instructions on the seafood packaging.
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