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This simple salpicón de mariscos (seafood salad) appetizer is made with a mixture of contemporary seafood, crisp bell peppers, cucumber, slivers of onion and the BEST lime French dressing!
It’s scrumptious to serve at tapas events, summer time potlucks or as a light-weight lunch.
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Why We Love This Seafood Appetizer
- This traditional Spanish tapa is supposed to be loved in only a few bites. The refreshing mixture of contemporary seafood makes it a really well-liked occasion meals in Latin and South America.
- It’s very versatile! Use your fave seafood or a mixture of scallops, lobster, squid and even fake fish.
- Tremendous simple to make, it affords unbelievable flavour with little effort! As a result of it may be made forward and is served chilly, it’s good for entertaining.
- The vinagreta (dressing) is sharpened with naranja agria (bitter orange) and lime somewhat than vinegar so has tons of flavour however isn’t acidic.
- Not like Latin American ceviche or Tahitian poisson cru, the seafood in salpicón is cooked earlier than being marinated. This makes it nice for those who love seafood however are nervous about consuming it uncooked.
- The fragile flavour of the seafood, vibrant dressing and crisp contemporary veggies makes this dish ideally suited for summer time potlucks or boating journeys.
What’s Salpicón de Mariscos?
Salpicón is a way of finely chopping cooked components earlier than mixing them with a French dressing. The title salpicón truly comes from the Spanish verb salpicar which implies “to sprinkle” and describes chopping components finely.
Salpicon de mariscos is a specialty of a number of fishing communities in Spain. I first got here throughout it in Galicia the place the dish typically featured glistening pulpo (octopus) plucked contemporary from the waters off the coast’s rocky shores.
It’s additionally well-liked in Andalusia the place the culinary strategy of marinating meat in vinegar has its roots in Arabic delicacies.
The Outdated World technique of preserving meals by pickling originated previous to the invention of refrigeration.
Combining a protein (seafood, rooster or beef) with greens, herbs and spices in a tart, pickled sauce not solely helped protect a meals however added a lift of flavour.
The Moors dominated a lot of Spain for 800 years and their affect migrated to Spain’s colonies.
That’s why at present you’ll discover salpicón de mariscos (and different marinated dishes) within the conventional cuisines of Latin America, the Philippines and Caribbean.
What are the Principal Forms of Salpicón?
Whereas all variations of salpicón are well-liked dishes to serve when entertaining there are several types of meat you need to use. They’re all scrumptious!
Salpicón de Res (Beef): Is normally made with the meat leftover from caldo de res and contains tomatoes, mint and radishes.
Salpicón de Pollo (Rooster): This shredded rooster combo is commonly topped with crema and avocado and served over tostadas.
Salpicon de Mariscos (Seafood): Often served in tapas-sized parts in small dishes or glasses. The components are sourced contemporary and are costly so it’s extra of an important day dish.
This recipe for Salpicón de Mariscos displays the way it’s historically ready in Latin America particularly Guatemala, the Yucatan of Mexico, Puerto Rico and the Dominican Republic.
Variations from Spain typically embody paprika whereas Venezuelan salpicón typically incorporates ketchup, salsa inglesa (Worcestershire sauce) and Maggi seasoning.
I desire this Latin American model as the easy vinagreta permits the beautiful candy flavours of contemporary seafood to shine.
Elements
Listed here are the highlights of this recipe. You’ll discover the complete ingredient listing and portions within the recipe card (please scroll down).
- Contemporary Shellfish: Search for the freshest seafood obtainable. Purpose for a mixture of color and textures. Scallops, lobster, squid, mussels, shrimp and crab are hottest. Clear and rinse the seafood. Trim the “beards” off the mussels and discard any shellfish that has opened.
- Contemporary Fish: Use a agency, white fish akin to halibut for the perfect texture and flavour. Choose filets with white flesh somewhat than yellow. Take away any seen bones.
- Veggies and aromatics: Onion, cucumbers and bell peppers add distinction and make the recipe stretch additional. You possibly can substitute contemporary parsley for cilantro.
- Naranja Agria: Bitter orange grows in Spain in addition to Mexico and Latin America. It has a vibrant, citrusy, barely bitter style. Yow will discover bottled naranja agria juice in specialty Mexican meals shops or on-line. Goya Meals is the model I exploit most frequently. You possibly can substitute grapefruit and orange juice in equal elements for contemporary or bottled naranja agria.
How one can Make Seafood Salpicón
It is a very simple salpicón recipe. However there are a couple of ideas that can make it style additional particular, so let’s undergo the recipe step-by-step.
- Peel and slice the onion very thinly. Divide the sliced onion into two parts.
- Submerge one half of the sliced onions right into a bowl of ice water.
- Place two cups of water in a skillet and warmth to boiling. Add one third of the remaining sliced onions and 1/8 teaspoon salt to the water.
- Add the fish filet to the skillet, scale back warmth and poach for 3-5 minutes till carried out. As soon as the fish is cooked, take away it with a slotted spoon, drain and funky at room temperature.
- Drain the water (or reserve for inventory) and exchange it with contemporary water, add salt and sliced onions.
- Poach the squid, octopus, scallops or lobster (or mixture) for five minutes. Take away the seafood with a slotted spoon, drain and funky at room temperature.
Professional Tip: You’ll be poaching the batches of seafood individually within the water with salt and onion. Cooking them in particular person batches helps protect the flavour of every kind of seafood. Repeat the method for every combination/batch.
- Drain the water (or reserve for inventory) and exchange with contemporary water, add salt and sliced onions.
- Poach the mussels (clams or different shellfish) for five minutes. Discard any that don’t open. Take away the meat from the shells and funky at room temperature.
- Peel the cucumber, seed and cube into small items.
- Seed and cube the crimson and inexperienced bell peppers into small items.
- Whisk the freshly-squeezed lime juice, naranja agria (orange juice) and vegetable oil with salt in a big bowl.
Professional Tip: It’s additionally potential to arrange the salad dressing upfront. Retailer within the fridge till prepared to make use of.
- Chop the cooked, cooled seafood into medium-sized items. They need to be in bite-sized. Depart the slices of squid rings and mussels complete in the event that they’re not big.
TOP TIP: Prepare dinner the seafood at some point upfront and permit it to relax (lined) within the fridge till you’re prepared to arrange the greens and dressing. Mix the seafood, greens and dressing, cowl and return to the fridge to relax for an additional hour.
- Mix the chopped seafood and greens in a mixing bowl.
- Drain the reserved onion that’s been soaking in ice water and add to the bowl. Season with salt and pepper. Toss calmly.
- Chill lined within the fridge for no less than one hour. Alter seasoning.
- Sprinkle the completed dish with extra chopped cilantro. Serve with wedges of lime, if desired.
- Serve chilled in particular person tapas dishes, with seafood forks and crostini or slices of baguette on the facet.
Knowledgeable Suggestions and Serving Recommendations
- A lot of the magic of salpicón depends upon chopping the components in a wide range of sizes. Greens ought to be diced into small items however the seafood ought to be minimize into bite-sized items which might be giant sufficient so you possibly can determine every kind of seafood. This provides curiosity and texture to the dish.
- Use a pointy knife for the perfect outcomes.
- To make Salpicón a la Gallego, the model that’s well-liked in Galicia, Spain, whisk a teaspoon of Spanish paprika into the French dressing.
- For salpicón de marisco Mexicano or Dominicano, add a minced, seeded jalapeño or serrano pepper into the salad for additional kick. I like to serve it with a bottled sizzling sauce akin to Susie’s Habanero Sauce on the facet.
- Take pleasure in as a part of a tapas menu with glasses of Spanish Gin & Tonic, garnished with a slice of pink grapefruit.
- It additionally goes nicely with Manchego cheese, olives, tapas akin to a sardine smoked salmon crostini and arroz verde, a fluffy spinach rice pilaf.
- Retailer leftovers lined within the fridge for as much as 24 hours.
If you happen to love the flavours of this dish you may additionally get pleasure from these different Spanish-inspired dishes, Spanish Rooster and Chorizo Stew and Bacalao a la Vizcaina (salt cod stew).
FAQs
Sure, you possibly can! In Galicia, Spain seafood cocktails typically function simply the catch of the day. And in Atlantic Canada, you can also make a scrumptious salpicón de langosta throughout lobster season. Even scallops and contemporary crab are good choices for a salpicón.
A seafood salad is usually a more healthy alternative than a deep-fried, meat or cheese appetizer because it’s decrease in energy, saturated fat and sodium. Fish is particularly excessive in helpful omega-3 fatty acids.
Examples of well-liked chilly tapas embody salpicón de mariscos (marinated seafood salad), gazpacho, slices of jamón Ibérico, patés and boquerones en vinagre (pickled anchoves). Spanish tortilla is one other well-liked tapa however is served sizzling or at room temperature somewhat than chilled.
Different Fish and Seafood Appetizers to Attempt
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Salpicón de Mariscos (Seafood Salad)
This simple salpicón de mariscos (seafood salad) tapa is made with a mixture of contemporary seafood, crisp bell peppers, cucumber, slivers of onion and the BEST lime French dressing. It is scrumptious to serve at cocktail events, summer time potlucks or as a light-weight lunch.
Servings: 6
Energy: 178kcal
Value: $25
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Directions
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Clear and rinse the seafood. Take away any seen bones from the fish, trimming the “beards” off the mussels and discarding any shellfish that has opened.
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Peel and slice the onion thinly into slivers. Divide in half.
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Submerge one half of the sliced onions right into a bowl of ice water. Reserve the rest to make use of when poaching the batches of seafood.
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Place two cups of water in a saucepan and warmth to boiling. Add one third of the reserved sliced onions and 1/8 teaspoon salt to the water. Add the fish filet to the skillet, scale back warmth and poach for 3-5 minutes till carried out.
-
As soon as the fish is cooked, take away it from the water with a slotted spoon and place on a separate dish to chill.
-
Drain the water (or reserve for inventory) and exchange it with contemporary water. Add salt and one third of the sliced onions and poach the squid, octopus, scallops or lobster (or mixture of seafood you are utilizing) for five minutes.
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Take away with a slotted spoon, drain and funky the seafood at room temperature.
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Drain the water (or reserve for inventory) and exchange it with contemporary water. Add salt and the ultimate third of the reserved sliced onions, cowl and poach the mussels (clams or most well-liked shellfish ) for five minutes or till opened. Discard any that do not open.
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Take away the mussel meat from the shells. Cool at room temperature.
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Peel the cucumber, seed and cube into small items.
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Seed and cube the crimson and inexperienced peppers into small items.
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Whisk the freshly-squeezed lime juice, naranja agria (or a mix of orange juice and grapefruit juice) and vegetable oil with remaining salt in a big bowl.
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Chop the cooked and room temperature fish and seafood into medium-sized items. They need to be in bite-sized items however nonetheless recognizable. You possibly can go away the squid rings complete if they are not too giant.
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Add the seafood to the bowl together with the reserved slivered onions (drained from ice water) with the French dressing dressing. Add chopped cilantro and salt and pepper. Toss calmly.
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Cowl and place in fridge to relax for a minimum of an hour.
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Take away from the fridge. Alter seasoning to style.
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Serve chilled in particular person tapas dishes, with seafood forks and crostini or slices of baguette on the facet.
Notes
- A lot of the magic of salpicón depends upon chopping the components in a wide range of sizes. Greens are minced however the seafood ought to be minimize into items which might be bite-sized however nonetheless giant sufficient you could determine the shrimp, fish, clams and so forth. This provides curiosity and texture to the dish.
- Use a pointy knife for the perfect outcomes.
- To make Salpicón a la Gallego, the model that’s well-liked in Galicia, Spain, whisk a teaspoon of Spanish paprika into the French dressing.
- For salpicón de mariscos Mexicano or Dominicano, add a minced, seeded jalapeño or serrano pepper into the salad for additional kick.
- Retailer leftovers lined within the fridge for as much as 24 hours.
Dietary data is created by on-line calculators so the figures are solely estimates.
Vitamin
Energy: 178kcal | Carbohydrates: 7g | Protein: 31g | Fats: 2g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 0.002g | Ldl cholesterol: 222mg | Sodium: 400mg | Potassium: 695mg | Fiber: 1g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 30mg | Calcium: 68mg | Iron: 2mg
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Dividing her time between Canada, Guatemala and Mexico (or the closest tropical seaside), Michele Peterson is the founding father of A Style for Journey. Her award-winning journey and meals writing has appeared in Lonely Planet’s cookbook Mexico: From the Supply, Nationwide Geographic Traveler, Fodor’s and 100+ different publications.
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