Andalusia (coastal Spain)
Salpicón de Marisco
A cold seafood salad of boiled prawns, octopus, mussels and white fish tossed with finely diced onion, pepper and tomato in a sharp vinegar-and-olive-oil dressing. Rooted in Spain's Atlantic and Mediterranean coasts, it is a refreshing summer tapa built to showcase the day's shellfish. The word salpicón refers to the mix of small chopped ingredients.
Approximate, per 1 plate (~250g). Values vary by recipe and portion.
Where it comes from
A cold seafood salad of boiled prawns, octopus, mussels and white fish tossed with finely diced onion, pepper and tomato in a sharp vinegar-and-olive-oil dressing. Rooted in Spain's Atlantic and Mediterranean coasts, it is a refreshing summer tapa built to showcase the day's shellfish. The word salpicón refers to the mix of small chopped ingredients.
Where to eat Salpicón de Marisco
0 restaurants worldwide serve it.
The variants
Mixto
Combination of octopus, prawns and mussels.
De langostinos
Built mainly around king prawns.
Con cangrejo
Crab-forward version in the txangurro style.
Gaditano
Cádiz style with local Atlantic shellfish.
Cook it yourself
- Salpicón de Marisco
Salpicón de marisco is summer on a plate: a cold, bright tangle of shellfish and crunchy raw vegetables held together by a sharp sherry-vinegar dressing. Its success depends entirely on gently cooked, well-chilled seafood and a good dice.