A classical tapa: spanish seafood salad

Today your Mediterranean Diet experts present to you a clssical tap: spanish seafood salad.
You can prepare for your summertime dinners.

Its original name is Salpicón de mariscos, a fresh seafood salad. You can serve it as a “finger food” in little bowls as a starter for your dinner or as your light main dish in larger quantity.

This dish is really quick and easy, moreover the result is excellent and will surprise your guests!

A classical tapa: spanish seafood salad – El salpicón

This recipe was part of the Gastronomy of the Spanish “Golden Century” (“siglo de Oro”).  The Spanish classic book «Don Quijote» cities it. Some data about the original recipe refer that the dish was made with red meat (beef) as it was cheaper than mutton. Nevertheless, salpicon today refers to seafood, varieties of sea products, cut in small pieces and it is dressed with strong vinegar.

It’s a very nutrient and delicious dish for lovers of seafood dishes and it has transformed into one of the main appetizers, especially when having a drink on the side.

It is also a typical Mediterranean Diet because it uses products from the earth and the sea


  • 16 cooked prawns
  • 1 tentacle of octopus (cooked)
  • 1 cucumber
  • 1 green chilli pepper
  • 1 tomato
  • 1 onion
  • 2 avocados
  • 2 branches of parsley
  • Jerez vinegar
  • Extra-virgin Olive Oil 
  • Salt


Peel the prawns/shrimps, the onion and the cucumber (leave a bit of skin on this one in order to be more digestible), wash the tomato and clean the octopus. Chop everything in the same size, except the avocados: cut them in half and extract the pulp with a spoon, leaving the skin in order to have a presentation at the end.

Adjust with coarse salt, mix, add the vinegar and mix again. It’s important to follow the order of the recipe for the dressing to do its part without being excessive.


The team of Mediterranean Diet invites you to the next article to find out the benefits of the Mediterranean diet recipes.
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Le 100 migliori tapas, ed. ALDEASA

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