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Cinco de Mayo: Salpicon De Mariscos




Source of Recipe


Casa Juancho, FL,


Recipe Introduction


Salpicon De Mariscos (Assorted Seafood Vinaigrette)


List of Ingredients




12 oz. shrimp, peeled and cleaned
12. oz scallops
8 oz. calamari
Additional Optional Ingredients: Lobster, crab, mussels
1 green bell pepper, julienne
1 red bell pepper, julienne
1 medium onion, julienne
5 oz. white wine vinegar
3 oz. extra virgin olive oil
1 tsp. dijon mustard
3 oz. salt
3 bay leaves
12 whole black peppercorns


Recipe



Fill a large saucepan 3/4 full of water (for boiling the seafood), add the salt, whole black pepper and bay leaves to the water and bring to a boil.

When water is boiling, add seafood and boil for five minutes. Drain seafood and let cool.

In a separate bowl mix vinegar, olive oil and mustard.


Mix in green and red peppers, onions and cooled seafood.


Mix well, Refrigerate for 2-3 hours.

Serve on a bed of Romaine lettuce.

YIELD: 4 Servings