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Salpicón de Marisco

Salpicón is a Venezuelan dish of Spanish origin made from vegetables, meat, fish or seafood that’s finely chopped, and served in a sauce.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 4 people
Calories: 471 kcal
Course: Salad , Appetizer
Cuisine: South American , French , Spanish , Venezuelan

Ingredients

  • 7 oz cooked prawns
  • 5½ oz squid , cut into slices
  • 1 large clove garlic , crushed
  • 3 tablespoons neutral vegetable oil
  • 10 oz hake fillet
  • 2 small Red Onions , thinly sliced
  • 2 firm tomatoes , peeled, seeded and finely diced (optional)
  • 1 green bull horn pepper , cut into fine julienne or small dice
  • 1 red bull horn pepper , cut into fine julienne or small dice
  • 3 bay leaves
  • salt
  • black pepper
  • 2 limes (or lemons), freshly squeezed
  • 6 tablespoons olive oil
To finish
  • 1 tablespoon fresh cilantro , chopped

Instructions

    Cup of Yum
  1. Shell the shrimp, and cut them into slices about ¼ to ½ inch (5 mm to 1 cm) thick.
  2. Bring a large pan of water to the boil.
  3. As soon as it comes to the boil, add the hake and squid, season with pepper and cook over a heat for 5 minutes.
  4. Immediately place the pan into a large container filled with ice cubes to stop cooking, and then drain.
  5. Heat the vegetable oil in a small pan over medium heat and fry the garlic for about 1 minute, stirring constantly to prevent burning. Add the squid, and fry for 3 minutes over medium high heat, then set aside to cool.
  6. Flake the fish with a fork, and place into a bowl.
  7. Add the onions, shrimp and squid. Mix well.
  8. Add the peppers and tomato and mix well.
  9. Season with salt and pepper, plus olive oil and lime or lemon juice. Mix well.
  10. Transfer the salpicón to a shallow dish, and place in the refrigerator until ready to serve.
  11. Serve very cold.