Seafood Salpicón
A very fresh salad of prawns, mussels and octopus with finely chopped peppers and onion in a vinaigrette. Better the next day.
- Total
- 30 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- cooked prawn11 oz
- mussel1 lb
- cooked octopus7 oz
- red bell pepper1
- green bell pepper1
- onion1
- tomato1
- white wine vinegar3 tbsp
- olive oil8 tbsp
- salt1 tsp
Method
- 1
Steam the mussels open, remove from the shell and cool.
- 2
Peel the cooked prawns and chop the cooked octopus.
- 3
Finely chop the red pepper, green pepper, onion and seeded tomato.
- 4
Make the vinaigrette by whisking the olive oil with the white wine vinegar and the salt.
- 5
Combine the seafood with the vegetables and vinaigrette and chill at least 1 hour before serving.
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