Salpicon de Mariscos

Salpicon de Mariscos

Salpicon de Mariscos
A Venezuelan style seafood salad which was colonised from 16th century Spain. Ingredients need to be fresh. Did someone shout summer in your ear? A  banger of a dish. 
Serves 4


  • 200g prawns, cooked and peeled
  • 150g squid, sliced
  • 2 cloves garlic, crushed
  • 3 tbsp oil for cooking
  • 6 tbsp olive oil separately
  • 275g hake fillets
  • 2 red onions, thinly sliced
  • 2 tomatoes, peeled, seeded and finely diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • Salt
  • Cracked black pepper
  • 2 limes


  1. Slice the shrimp into ½ inch pieces.
  2. Grab a large pot of cold salted water and bring it to the boil.
  3. Lob in your hake and squid and cook over medium heat for 5 minutes.
  4. Drain and set the fish and squid aside.
  5. Heat your 3 tbsp vegetable oil or whatever oil you use in a pan over medium heat.
  6. Lob in the garlic and cook for about 2 minutes while stirring constantly.
  7. Chuck in the squid next and fry for about 4 minutes over medium heat.
  8. Remove it all from the pan and set aside to cool.
  9. Flake your fish with a fork.
  10. Place in a large mixing bowl.
  11. Add the onions, prawns, squid, tomato and peppers.
  12. Mix well.
  13. Season  it all with salt and pepper, lime juice and your olive oil.
  14. Mix well again.
  15. Cover and set aside in the fridge for at least one hour to ensure it is super cold when serving.