Hashed Seafood Mélange

Salpicón de Mariscos

Preparation info
  • Makes


    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

This is another of those basic coastal veracruzan seafood recipes that lend themselves to different interpretations. This recipe, based on an excellent salpicón that I had at Restorán Acuario in Boca del Río, has a briny note of pickled seasonings. It is a versatile mixture that can serve as a taco or empanada filling, a tostada topping, or a great stuffing for a whole fish. Combinations like this are often used to fill coconut halves and served with a little manchego cheese melted u