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Mixed Seafood Vinaigrette

For a dramatic presentation, top this with a whole cooked lobster, or with whole cooked shrimp (prawns) or crabs in their shells.

Image of Mixed Seafood Vinaigrette<br/>Salpicon

1 cup/8 fl oz/250 ml olive oil
Juice of 1 lemon
⅓ cup/2 fl oz/80 ml white wine vinegar
cup/2 oz/60 g finely chopped onion
2 bell peppers (capsicums), roasted, peeled, seeded and cut into thin strips
1 lb/500 g cooked lobster
1 lb/500 g cooked shrimp (prawns)
7 oz/200 g cooked crabmeat
7 oz/200 g cooked mussels
7 oz/200 g cleaned squid, cut into rings, poached for 1 minute in white wine and drained
7 oz/200 g cooked firm, white-fleshed fish


Serves: 20


Combine the olive oil, lemon juice,vinegar,onion and peppers in a large bowl and mix well. Fold in the mixed seafood. Cover and refrigeraten for several hours or overnight, turning occasionally. Serve chilled.

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