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.
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…
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Or add your mixture to some mini phyllo cups or some tortilla chips…yummy!
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or serve on Asian wonton spoons…
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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
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
Maria says
I followed the exact directions but added fresh garlic and habanero. It turned out absolutely delicious.
Cathy says
Fresh garlic and habanero sounds delicious Maria! YUM! Thank you for letting me know you enjoyed this dish!