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.
Approximate, per 1 plate (~250g). Values vary by recipe and portion.
Ingredients
- ·300 g cooked prawns, peeled
- ·200 g cooked octopus, sliced
- ·200 g mussels, steamed and shelled
- ·200 g firm white fish (hake or monkfish), poached and flaked
- ·1 small red onion, finely diced
- ·1 green pepper, finely diced
- ·1 red pepper, finely diced
- ·2 ripe tomatoes, deseeded and diced
- ·6 tbsp extra virgin olive oil
- ·2 tbsp sherry vinegar
- ·Salt to taste
- ·Chopped parsley to finish
Method
- 1
If starting from raw seafood, poach the prawns, octopus and white fish separately in salted water until just cooked, then cool them quickly and steam the mussels open, discarding any that stay shut.
- 2
Chop the octopus, prawns and fish into bite-sized pieces and shell the mussels, then chill everything thoroughly.
- 3
Dice the onion, both peppers and the deseeded tomatoes as finely and evenly as you can; the small dice is what defines a salpicón.
- 4
Soak the diced onion in cold water for 10 minutes and drain to soften its raw bite.
- 5
Whisk the olive oil, sherry vinegar and a good pinch of salt into an emulsified dressing.
- 6
In a large bowl, gently fold together the seafood, vegetables and dressing.
- 7
Cover and refrigerate for at least an hour so the flavours marry and everything is properly cold.
- 8
Taste and adjust the salt and vinegar just before serving, then scatter with parsley.