How to make
Seafood Salpicon is a kind of cold Mediterranean appetizer, ideal for both warm summer days and for any season, when you want to eat something light, fresh and delicious. It is prepared quickly and easily in a few simple steps:
The mussels are cleaned, washed and stewed with a glass of white wine and bay leaf. Once they open up, immediately remove them from the heat.
Immerse the shrimp in boiling salted water for about 3-4 minutes, depending on their size. Remove and strain them well. You can buy cooked and peeled ones, but they will not be as tasty, as they would be if you prepare them and then peel them yourself.
Cut both types of peppers into small pieces and mix them with olive oil, vinegar, black pepper and salt. This will be the dressing, in which the ingredient quantities can vary according to your preferences. For example, I add a little more vinegar because I like it more sour.
In a large bowl, remove the mussels from their shells, cut the cooked octopus tentacles into slices and add them and crab rolls as well. The peeled shrimp, olives and small shallots are added (they can be replaced by ordinary finely chopped onions).
Pour the dressing over the prepared Scalpicon products and mix everything carefully, so that you do not crush the mussels, which are quite tender.
The fresh appetizer is left from 3 hours to one night in the refrigerator and that way the seafood absorbs the dressing and they become even tastier.
Serve the dish chilled with a glass of white wine or rose.
Enjoy your meal!
