salad 'salpicon de mar'

Name: salad 'salpicon de mar'
Ingredients: 1 fillet of pangasius (panga) or monkfish (the original recipe is made with monkfish; I make it with both types of fish) 200 g of langoustines (shrimp) 100 g of prawn 6-8 crab sticks (surimi) 2-3 tablespoons of pink sauce (if you can't find it; mix mayonnaise with a bit of ketchup) red pepper (since mine were large; I only used half) green pepper a smaller onion chopped finely (if it's large; half) 2 boiled eggs

Salad - salad 'salpicon de mar' by Ofelia L. - Recipia

To prepare a delicious fish and vegetable salad, we start by boiling the fish in a pot of lightly salted water. We let the fish boil for about 5-10 minutes until it becomes tender and flakes easily. It is important to choose fresh fish that will provide a rich flavor to our salad. Meanwhile, we can take care of the other ingredients. We begin by cutting the bell pepper into small cubes, ensuring they are uniform for a pleasant presentation and consistent texture in each bite. Then, we take the surimi, which adds a crunchy and savory note, and cut it into strips. Boiled eggs are another important ingredient; we chop them finely so they integrate perfectly into the salad. The onion, whether you prefer white, red, or green, is finely chopped to add a slightly spicy and fresh flavor. If you have langoustines, you can cut them in half to make them easier to eat, but if you prefer, you can leave them whole for a more sophisticated look. After the fish has boiled, we remove it from the water and let it cool slightly. Once it has cooled, we flake it into fine strips, being careful to remove any remaining bones. If you don't have salsa rosa on hand, don't worry! You can create a delicious sauce by mixing mayonnaise with a bit of ketchup to achieve a perfect combination of flavors. This sauce will add creaminess and a slightly sweet taste that will perfectly complement the ingredients. In a large bowl, we add all the chopped ingredients: bell pepper, surimi, eggs, onion, and fish. We pour the prepared sauce over the top and gently mix, being careful not to crush the ingredients, until everything is well incorporated. After mixing, we chill the salad for about an hour. This step is essential as it allows the flavors to develop and meld together. Finally, we serve the salad cold, garnished with a few fresh parsley leaves or lemon slices to add a splash of color and freshness. This fish salad is perfect as an appetizer or as a light main course. Enjoy every bite and savor the excellent combination of textures and flavors!

Ingredients

1 fillet of pangasius (panga) or monkfish (the original recipe is made with monkfish
I make it with both types of fish) 200 g of langoustines (shrimp) 100 g of prawn 6-8 crab sticks (surimi) 2-3 tablespoons of pink sauce (if you can't find it
mix mayonnaise with a bit of ketchup) red pepper (since mine were large
I only used half) green pepper a smaller onion chopped finely (if it's large
half) 2 boiled eggs

salad 'salpicon de mar'

Ingredients

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