Salpicón of Shrimp

Recipe by Cristina Megias
corn yuzu hot sauce
wild rose vinegar
Salpicón of Shrimp

People have been eating salpicón since the days of Cervantes, maybe even longer. The version Don Quixote sustained himself with probably featured boiled beef. Today, most people in Spain and Latin America would describe the dish as a fresh and homey seafood salad that is all about keeping things loose (after all, the word “salpicón” translates  to“medley”). We recommend chopping up the best seafood, adding some peppers and tomatoes, and binding it all together with acid and oil, just like our Head of Production Cristina Megías learned to do from her grandmother in Spain.  

Corn Yuzu Hot Sauce
Corn Yuzu Hot Sauce
This item is no longer available.
Wild Rose Vinegar
Wild Rose Vinegar
Ingredients

200 g shrimp, peeled and deveined
60 g tomatoes, diced
1 Romano pepper, diced
1 green bell pepper, diced
1 onion, finely diced
2 large eggs, hard-boiled and diced
Extra-virgin olive oil
Salt, to taste
4 tbsp Corn Yuzu Hot Sauce
2 tbsp Rose Vinegar or any favorite light vinegar

Method
  1. Bring a pot of well-salted water to a simmer. Add the shrimp and simmer until just cooked, about 3 minutes. Working quickly, place shrimps into an ice bath to stop the cooking. Once the shrimps have cooled down, roughly chop and store in the fridge, covered, until serving. 
  2. Dice your tomatoes, romano pepper, green bell pepper, onion, and hard boiled egg. Place into a mixing bowl.  
  3. Place the shrimps in a mixing bowl. Add a generous amount of olive oil and season with salt to taste. Add Corn Yuzu Hot Sauce and Rose Vinegar and toss together until well incorporated. Enjoy!  

In the making

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