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.