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.
