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- 1/2 kg mussels, scrubbed and steamed open
- 250 g peeled prawns
- 1/2 kg tomatoes,
- 1/2 onion chopped
- 1 chopped green pepper
- 1/2 peeled & chopped cucumber (optional)
- 2 hard cooked eggs
- 1 clove garlic, crushed
- 1/2 cup olive oil
- 1/2 cup wine vinegar
- 3 tbs. chopped parsley
- Salt to taste
- Lettuce to garnish
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Salpicon de Marisco
Salpicon de Marisco, or Spanish Seafood Salad is quick, easy and tasty, a perfect summer dish. Serve it as a light main course, a side dish or a tapa.
Source: about.com |
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Adnan's Kitchen |
Salpicón de Mariscos
(Shellfish Cocktail from Spain) |
- Discard mussel shells and any mussels which do not open.
- Cook the peeled prawns in boiling salted water for 30 seconds and drain.
- In a bowl combine the chopped tomatoes, onion, green pepper, cucumber and
chopped egg whites.
- Mash the yolks with the crushed garlic.
- Whisk in the olive oil, vinegar, parsley, salt.
- Add the prawns and mussels to the tomato mixture.
- Stir in the dressing and chill, covered, until serving time.
- Serve on a platter garnished with lettuce.
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