Delicious Salpicón Over Spanish Omelet Recipes

SALPICóN DE MARISCOS

Salpicón de Mariscos image

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.

Provided by Mexican Appetizers and More

Time 1h

Number Of Ingredients 15

Ingredients

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)

Steps:

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 Facts : ServingSize 6 g, Calories 287 kcal, Carbohydrate 9 g, Protein 30 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 219 mg, Sodium 1009 mg, Fiber 1 g, Sugar 2 g

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