Inspired by my fave at Soho Beach House, this is what I call Fernanda's Seafood Salpicon! Have it for lunch or have it as an appetizer before dinner - or both! It can whipped up in less than 30 minutes and it is actually served cold.
Salpicón is a word used to describe a mix of different ingredients - like a salad or a medley. This recipe can vary to your preferences - you can use different fish and even different veggies. It is typical in Spain, Mexico and other parts of Latin America.
- 1 POUND BABY OCTOPUS UNCOOKED
- 1 POUND SQUID CLEANED, UNCOOKED
- 1 POUNDS SHRIMP FROZEN, PRE-COOKED
- 2 JALAPEÑOS DEVEINED, DICED FINELY
- 1 RED ONION DICED FINELY
- 1 RED BELL PEPPER DICED FINELY
- 1 HASS AVOCADO RIPE; PEELED, DICED
- 1/2 CUP WHITE VINEGAR
- 3 TABLESPOON EXTRA-VIRGIN OLIVE OIL
- 1/2 CUP CILANTRO DICED FINELY
- 2 LIMES JUICED
- SALT TO TASTE
- PEPPER TO TASTE
- Heat the frozen cooked shrimp according to the instructions, remove the tails, and reserve.
- Bring a large pot of water over medium high heat. Once the water is boiling, add the uncooked octopus, cover and cook for 1 minute. Lower to medium heat and cook until the octopus is tender and the tentacles have curled up, for approximately 20 minutes. Drain and reserve.
- Meanwhile, cut the squid into slices. Bring another large pot of water over medium high heat and add the clean squid once the water is boiling hot and cook for approximately 10 minutes. Drain and reserve.
- Chop the baby octopus into smaller pieces and place in a large glass bowl. Add the calamari, the shrimp and the white vinegar. Add onions, bell pepper, jalapeños, lime juice, cilantro, salt and pepper. Mix well with a wooden spoon. Cover with a plastic wrapper, refrigerate for 15 minutes or until ready to serve.
- Add the avocado last and mix a bit more. Garnish with more cilantro.