Salpicón De Mariscos – Seafood Salad

So many colours!

A typical tapas here which offers the best from the sea and the best from the salad garden is a Salpicón de Mariscos. We also enjoy it as a light lunch or supper dish or a starter.  Of course, there are many ways of making it, depending on what you have available.  Avocado? Yes, put some in. Don´t like cucumber? Leave it out.

Here´s my version which I also made a lemon vinaigrette for.  Typically though it would just be dressed with salt, white wine vinegar and olive oil.

Serves four as a starter or two as a main course.

Vegetables (all to be chopped into roughly 1cm squares)

  • Two long thin green peppers or one green bell pepper
  • Half a large red bell pepper
  • One medium red onion (or a sweet white onion). Tip…if you thinly slice and then leave in iced water for about 30 minutes and then drain before adding to your salad, it will remove any harshness of flavour
  • One small cucumber, partly peeled
  • Two carrots peeled and cut into thin strips with a peeler (this is not typical, but I enjoy the crunch and colour) and then cut into smaller pieces
  • One large salad tomato (add this just before serving)
  • Two heaped tablespoons of chopped flat leaf parsley

Seafood

  • A mixture of cooked prawns, octopus, mussels – I had about 2 cups in total

Dressing

  • One clove of crushed garlic, half the juice of a lemon, olive oil (you want 3 measures of oil to one of lemon), salt, pepper, half a teaspoon of sugar, a quarter teaspoon of English mustard powder (or use half a teaspoon of made up mustard)

Also – the grated zest of one lemon

Method

Mix together the salad and seafood.  If you are using tomato (and/or avocado) add just before serving.

Shake the dressing ingredients in a jar, taste and adjust seasoning to your preference.  Pour over the salad and mix gently.

This benefits from sitting somewhere cool  (but not cold) for at least an hour before eating. Otherwise you can make ahead, store in the fridge and then remove it an hour before serving.  Add the tomatoes and/or avocado if using, grate over the lemon zest and give it one final stir.

Have plenty of crusty bread to hand to mop up all those lovely lemony juices.

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57 thoughts on “Salpicón De Mariscos – Seafood Salad

  1. YUM! This looks amazing… so fresh and healthy, I really want to try it… I tried octopus for the first time last year, and it was weird… just like this squidgy thing in your mouth – with no particular taste to it… so now that I’m not scared of eating them, I’ll be happy to give this salad a go! 😀

  2. This is such a fresh looking salad, Tanya! 12 cups of seafood? That’s just incredible! I’ve only one question: That’s fine for me. What are the other 3 going to eat?

  3. Oh, wow wow wow…Does that ever scream Warm Weather! I can not WAIT until it’s warm enough for things like this on a daily basis around here!
    I love your dressing – the lemon must really make the flavors pop…

  4. Wowza! That’s a beautiful beautiful salad! I’d make a light supper of it, and then pile another right on top! Does that ever speak summer sun and freshly delicious to me! I could make such a pig of myself! Absolutely gorgeous Tanya!

      1. We’ve had a Record-Breaking month of rain – March – and I think your gorgeous seafood salad could trick me into thinking (while my mouth is still full) that summer isn’t far away!

  5. Rico rico!!
    Uno de mis platos favoritos. De hecho cuando estaba embrazada de Javier (10 años ahora) este fue mi antojo: estuve todo el verano comiendo salpicón de marisco 😉

  6. Ah, this is my kind of salad – looks delicious. I thought the shrimps were pieces of feta at first then I took a closer look. I can imagine the wonderful flavours – my wife would adore this too – I might surprise her with this on the weekend if I can find some nice seafood! I must say, personally I love the “harshness” of onion, so no soaking for me, but I know it’s not to everyone’s taste – good tip 🙂

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