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Salpicon de Mariscos Recipe

A salpicon de mariscos is one of those dishes found in almost every tapas bar in Spain and there are almost as many versions. Our take on this fresh and colorful salad is simple and easy to prepare; you can make it about ten minutes and it's absolutely delicious.

The idea is to combine chopped salad vegetables and fresh seafood and there's nothing better for a light lunch on a hot day, washed down with some chilled white wine.
We've included a simple lemon and honey dressing that you can rustle up in seconds.

You can use any kind of shellfish: lobster, squid, white fish fillets, even mussels and clams but we've kept it as simple as posible with just cooked prawns/shrimp and chopped crab sticks (these can be really tasty but you need to make sure you get top quality sticks or they can be really bland).

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Ingredients for Two People

100g./4ozs. Cooked Shrimp/Prawns.(chopped into 1/2" pieces.
100g./4ozs. Crab Sticks. (1/2" Cube).
50g./2ozs. Roasted Red Bell Pepper (1/2" Squares).
Two Tomatoes - roughly chopped.
1/2 a small cucumber - peeled and roughly chopped.
A handful of parsley - chopped.
Salad leaves to garnish.

For the Dressing
Whisk all these ingredients together and leave to one side.

Juice of one lemon.
Twice as much vegetable oil.
1 tsp. Dijon mustard.
2 tsps. liquid honey.
1 level tsp. salt.
1 chilli - crushed (optional).
1 level tsp dried dill.

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Salpicon de Mariscos Recipe Method

This is the really easy bit!
In a glass bowl - mix together the fish and other salad ingredients - keeping back a little parsley to sprinkle.
Spoon over the dressing - just enough to coat all the salad - and toss.
Arrange the salad leaves on cool plates and spoon your salpicon de mariscos on top.
Now sprinkle over the parsley and enjoy!