Salpicón seafood recipe

20 April 2017 by
First published: 25 June 2016

Seafood lovers will go crazy for this salpicón seafood recipe. It’s just the thing to take with you on a trip to the seaside.

This protein- and zinc-packed dish is a traditional favourite in the Latin American countries and the word salpicón actually means “medley” in Spanish, but the term is also used in French cooking to describe a slightly different dish. Either way, it’s a great summer meal to enjoy al fresco with some crusty bread, and a crisp glass of white wine!

 

Ingredients (serves 4)

250g cooked mussel meat

250g cooked king prawns, peeled

100g white crabmeat

1 courgette

½ a cucumber

½ a mooli

1 carrot

Salt and freshly ground black pepper

 

For the dressing:

½ a red pepper, deseeded and finely diced

½ a yellow or orange pepper, deseeded and finely diced

½ an avocado, finely diced

2 shallots, finely chopped

1 clove of garlic, crushed

1 red chilli, chopped

1tbsp rice wine vinegar

1tbsp lime juice

2tbsp rapeseed oil

1tsp maple syrup

1tbsp chopped fresh coriander

1tbsp chopped fresh chives

 

Method

Fold the seafood together in a large bowl.

Mix together the dressing ingredients, whisking well to combine. Pour the dressing over the seafood and fold through. Place, covered, in the fridge until you are ready to serve.

Peel the courgette, cucumber, mooli and carrot and use a Y-shaped peeler to shave ribbons from each. Toss together and season with salt and pepper.

To serve, top the lettuce and vegetables with the marinated seafood.

This can also be made with fresh mussels in the shell. If you do this, reduce

the mussel-cooking liquid and add it to the dressing for extra flavour.

 

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