Salpicón de Marisco

🔥 Prep

• Rinse and devein the 200 g Prawns, removing shells if desired.
• Pick through the 200 g Crab to ensure no shell remains, keeping the meat intact.
• Wash, core, and dice the 1 pcs Bell Pepper into small cubes.
• Peel and finely chop the 0.5 pcs Onion.
• Measure out 4 tbsp Olive Oil and 2 tbsp Vinegar into separate small bowls for dressing.

🔥 Cook

• 1. Bring a pot of water to a boil over high heat, add a pinch of salt.
• 2. Add the 200 g Prawns and 200 g Crab, cook for 2‑3 minutes until prawns turn pink and crab is heated through.
• 3. Remove seafood with a slotted spoon and transfer to a bowl of ice water to stop cooking; let sit for 1 minute, then drain and pat dry.
• 4. While seafood cools, dice the 1 pcs Bell Pepper into small cubes and chop the 0.5 pcs Onion finely.
• 5. In a large mixing bowl, combine the cooled seafood, diced bell pepper, and chopped onion.
• 6. Drizzle the 4 tbsp Olive Oil and 2 tbsp Vinegar over the mixture, toss gently to coat.
• 7. Season with salt and pepper to taste, then chill in the refrigerator for 10 minutes before serving.

🔥 Serve

• Transfer the salad to a serving platter or shallow bowl and garnish with chopped fresh parsley and lemon wedges.
• Serve chilled alongside crusty bread, toasted baguette slices, or crisp lettuce leaves.
• Optionally add sliced avocado or a drizzle of extra olive oil for added richness.