Best Salpicón De Marisco Recipes

SALPICóN DE MARISCOS

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!

SALPICóN DE MARISCO

Steps:

• Shell the shrimp, and cut them into slices about ¼ to ½ inch (5 mm to 1 cm) thick.
• Bring a large pan of water to the boil.
• As soon as it comes to the boil, add the hake and squid, season with pepper and cook over a heat for 5 minutes.
• Immediately place the pan into a large container filled with ice cubes to stop cooking, and then drain.
• Heat the vegetable oil in a small pan over medium heat and fry the garlic for about 1 minute, stirring constantly to prevent burning. Add the squid, and fry for 3 minutes over medium high heat, then set aside to cool.
• Flake the fish with a fork, and place into a bowl.
• Add the onions, shrimp and squid. Mix well.
• Add the peppers and tomato and mix well.
• Season with salt and pepper, plus olive oil and lime or lemon juice. Mix well.
• Transfer the salpicón to a shallow dish, and place in the refrigerator until ready to serve.
• Serve very cold.

SALPICON DE RES RECIPE/ SHREDDED BEEF SALAD

Steps:

• 1. Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
• 2. Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
• 3. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning.Add the crumbled Cotija Cheese. Spread on a serving platter and serve chilled or at room temperature with warm tortillas,or Tostadas or some Lettuce,like a lettuce wrap
• 4. Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún). ---------------------------------------------------- Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños. Garnish with lime wedges, cilantro and crumbled queso fresco if you like. Substitute lime juice for the vinegar for a more tropical flavor.