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    Home » Recipes » Seafood » Shellfish Recipes » Salpicón de Mariscos

    Published: Feb 13, 2018 Modified: Jun 9, 2023 by Catherine Arena 2 Comments

    Salpicón de Mariscos

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    This Salpicón de Mariscos (seafood medley/seafood salad) is so delicious and so pretty. I made mine with mussels, shrimp and scallops. Perfect starter to your romantic Valentine’s Day dinner.

    This Salpicón de Mariscos /Seafood Medley Salad recipe is made with mussels, shrimp and bay scallops., chopped yellow, red and green peppers, chopped red onions, chopped tomatoes, black olives. parsley and marinated in olive oil, red wine vinegar. lemon juice and served in martini glass. Excellent appetizer for Valentine's Day.

    With Valentine’s Day tomorrow, you may be thinking of making something romantic for dinner. Why not start with this truly romantic appetizer? Salpicón de mariscos is just a perfect entry platter to your amorous meal. You can mix as much or as little variety of seafood to this dish as you like. And it is a super easy appetizer to make!

    I just love Salpicón!

    Salpicón translates to hodgepodge or medley, hence, seafood medley! This dish in Latin America is eaten with slight variations from one another. You do however, always see peppers, onions and tomatoes added to this dish but some add more citrus juice, add corn, eggs, black olives, green olives, capers etc…

    There’s also Salpicón de Pollo (chicken), Salpicón de Res (beef), Salpicón de Cerdo (Pork) and the list goes on.

    For this salpicón de mariscos, I mixed plump mussels, Argentinian shrimp and bay scallops. If you are lucky enough to find Argentinian pink shrimp, buy them, consume them, devour them. Cause they are just fabulous! They are very tasty and full of flavor. They have a lobster like flavor! YUM!

    Salpicón de Mariscos is also so pretty and colorful, it’s perfect for Valentine’s Day!

    Serve in a martini glass…

    Salpicón de Mariscos (Seafood Medley) served in a martini glass.

    ***

    Salpicón de Mariscos (Seafood Medley) served in a martini glass.

    ***

    Or add your mixture to some mini phyllo cups or some tortilla chips…yummy!

    Salpicón de Mariscos served in mini puff pastries.

    ***

    or serve on Asian wonton spoons…

    Salpicón de Mariscos served in asian serving spoons.
    Salpicón de Mariscos served in Asian spoons.

    ***

    So let’s not waste another minute and let’s get started!

    How to Devein and De-Shell Shrimps

    Note:  If you’re not sure how to devein and de-shell shrimps please watch this video from The Hook and the Cook.

    How to Clean Wild Mussels

    If you can’t buy farm raised mussels and can only find wild mussels at your local fish market, and would like to learn how to clean them, watch this video from Just Eat Life.

    📖 Recipe

    Salpicón de Mariscos served in a martini glass.

    Salpicón de Mariscos

    This seafood medley/seafood salad is so delicious and so pretty.  I made mine with mussels, shrimp and scallops.  Perfect starter to your romantic Valentine’s Day dinner.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 6
    Calories: 287kcal
    Author: Catherine Arena

    Ingredients

    • 1 lb large raw shrimp deveined and shells removed
    • 1-2 lbs mussels
    • 1 lb raw bay scallops
    • ½ green pepper chopped
    • ½ red pepper chopped
    • ½ yellow pepper chopped
    • ½ medium red onion chopped
    • 3 roma tomatoes chopped
    • ½ small jar of capers
    • 1 can black olives
    • 1 lemon juiced
    • 2 Tablespoons parsley finely chopped
    • 3 Tablespoons red wine or apple cider vinegar
    • 5 Tablespoons olive oil
    • salt and pepper to taste

    Instructions

    • Remove shells and devein all shrimp. 
      Check all mussels. If any are open and don’t close immediately after tapping, discard, it means the mussel is dead. Throw away any cracked shells. Rinse under cold running water. 
      Add water to a medium size pot (enough to cover seafood) and bring to a boil over medium heat. Add all seafood to pot and cook for about 5 minutes until shrimps are translucent and mussels open. Drain in a colander. Let cool for a few minutes and remove mussel meat from shells. Set aside.
    • Chop all peppers, tomatoes, onion and parsley. In a plastic bowl combine all seafood with all the vegetables, black olives (or serve olives on toothpicks) and capers. Add oil, vinegar and lemon juice. Add salt and pepper to taste. Cover and refrigerate for at least an hour.
    • Serve mixture in martini glasses, tortilla chips, mini fillo cups or asian wonton spoons. Enjoy!

    Nutrition

    Serving: 6 | Calories: 287kcal | Carbohydrates: 9g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 219mg | Sodium: 1009mg | Potassium: 517mg | Fiber: 1g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 61.2mg | Calcium: 136mg | Iron: 3.9mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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    Comments

    1. Maria says

      April 10, 2021 at 5:01 pm

      I followed the exact directions but added fresh garlic and habanero. It turned out absolutely delicious.

      Reply
      • Cathy says

        April 15, 2021 at 12:12 am

        Fresh garlic and habanero sounds delicious Maria! YUM! Thank you for letting me know you enjoyed this dish!

        Reply
    5 from 3 votes (2 ratings without comment)

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