Salpicón de Mariscos

Salpicón de marisco. Seafood Salad © Michelle Chaplow
Salpicón de marisco. Seafood Salad © Michelle Chaplow

Salpicón de Mariscos -

Shellfish Cocktail

by Janet Mendel


  • 1 lb/ 1/2 kg mussels, scrubbed and steamed open
  • 1/2 lb/ 250 g peeled prawns
  • 1 lb/ 1/2 kg tomatoes, chopped
  • 1/2 onion, chopped
  • 1 green pepper, chopped
  • 1/2 cucumber, peeled and chopped (optional)
  • 2 hard-cooked eggs
  • 1 clove garlic, crushed
  • 6 tbsp extra virgin olive oil
  • 5 tbsp wine vinegar
  • 3 tbsp chopped parsley
  • 1 tsp salt
  • lettuce to garnish


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. Hold in a mould for a few minutes, chill.

Serve on a platter garnished with an individual mussel.

Makes 12 tapa servings.

Award Winning Food writer Janet Mendel, author of ten books about Spanish cooking, provides a taste of Andalucía.


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