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.
Happy Valentine’s Day
Salpicón de Mariscos
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 de Mariscos!
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 almost taste like lobster!
Salpicón de Mariscos is also so pretty and colorful, it’s perfect for Valentine’s Day!
Serve in a martini glass…
Or add your mixture to some mini phyllo cups or some tortilla chips…yummy!
or serve on asian wonton spoons…
So let’s not waste another minute and let’s get started!
♥HAPPY VALENTINE’S DAY!♥
Note: If you’re not sure how to devein and remove shell from shrimps watch this video from The Hook and the Cook.
or if you can’t find farm raised mussels and only can find wild mussels at your local fish market, watch this video from Just Eat Life on how to clean them and how to tell the live mussels from dead ones.
- 1 lb large raw shrimp deveined and shells removed
- 1-2 lbs mussels
- 1 lb raw bay scallops
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1/2 medium red onion chopped
- 3 roma tomatoes chopped
- 1/2 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
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!
Here is my Salpicón de Cerdo (Pork) recipe
Will you be making this Salpicon de Mariscos (seafood medley) this Valentine’s Day?