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April 25, 2024 #Ensaladas

Seafood Salpicon

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328 (Kcal)


45 Minutes


Chile Brand
  • 18 units of natural mussels
  • 18 units of natural clams
  • 300 grs. washed costina and crespa lettuce
  • 2 units of lemon
  • ½ unit of white onion, chopped in feathers
  • ½ cup chopped fresh cilantro leaves
  • 1 tablespoon red bell pepper, chopped in strips
  • ¼ cup sea chicory seaweed
  • 3 tablespoon of pitted and sliced black olives
  • ¾ cup sea shrimp tails
  • Salt to taste
  • Fresh oregano chopped to taste
  • 3 boiled eggs (hard boiled)
  • 9 units of cooked, peeled and split seed potatoes
  • 3 tablespoons of grape seed oil.
  • Step 1 - Clean and wash the mussels. Put in a pot and cook for 3 to 4 minutes covered, until they open. Remove the shell, removing the empty shell. Set aside cold.
  • Step 2 - Separately, clean the clams, reserving their tongue. Gently pound each one and blanch for a few minutes in boiling salted water. Set aside cold.
  • Step 3 - Chop the lettuce leaves and set aside.
  • Step 4 - Separately, place the chopped lettuce, onion, red pepper and cilantro in a large clean bowl. Add the reserved mussels and clams. Add the seaweed, olives and shrimp.
  • Step 5 - Season with salt, oregano and lemon juice. Stir well and finally add the boiled egg cut in quarters and the potatoes. Add the grape seed oil, season with salt and serve immediately.