Surimi Salpicón

Mauricio Eggleton
Prepare the classic salpicón, but now made with delicious pieces of surimi! This recipe is very fresh and tasty, perfect for sharing with your family during Lent or in hot weather.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup red onion, for the salpicón
  • 1 cup white cabbage, for the salpicón
  • 2 1/2 cups surimi, for the salpicón
  • 1 cup endive, for the salpicón
  • 1 cup cucumber, in half moons, for the salpicón
  • 1/4 cups lemon juice, for the salpicón
  • salt
  • 1/4 cups olive oil, for the salpicón
  • 1/2 cups cilantro leaves, for the salpicón
  • 2 tablespoons soy sauce, for the salpicón
  • 8 corn tostadas, for the salpicón
  • cherry tomato, in slices, for garnish
  • avocado, in slices, for garnish
  • cilantro leaves, for garnish
Preparation
20 mins
Low
  • On a cutting board, slice the onion, white cabbage, surimi, and endives into thin strips.
  • In a bowl, mix the white cabbage, red onion, yellow lemon juice, salt, and olive oil, mixing until combined, then add cucumber, endives, surimi, cilantro leaves, and soy sauce, mixing until all ingredients are incorporated.
  • Serve on tostadas and garnish with cherry tomatoes, avocado, and cilantro leaves. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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