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Salpicón de Marisco Gallego

5 mins
20 mins
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A pretty classic recipe, which can be seen with many variations in many bars, but which gives me the impression that people are too lazy (or afraid) to do it at home. It is very easy if you control the quantities and quality of the ingredients, something will come out to enjoy a lot. Also, anyone will appreciate the tasty and easy to eat.


4 portions
  • 3 crabs, or medium-sized oxen
  • 3 eggs, Cooked
  • 250 grams shrimp, or prawns, peeled
  • 250 grams prawn
  • monkfish fillets, or just the tail
  • 1 onion, little
  • olive oils
  • salt
  • 250 grams bell pepper, from piquillo
  • apple vinegar


Put water with plenty of salt and laurel to boil, better if you have sea water.
Add the oxen to the water, when it starts to boil it is calculated between 15-20 minutes according to the size of the same. They are removed and allowed to cool.
In another casserole we cook the monkfish tail and when it is ready we add the peeled prawns to be done. Once ready, we remove and let cool.
In another casserole, we cook the eggs.
In a large bowl we are going to toss the chopped boiled eggs, the finely chopped onion, the finely chopped piquillo peppers, the minced monkfish tail, the prawns and the chopped prawns.
We cleaned the oxen to remove all the meat and discarded the husks, we added the meat of the oxen to the bowl with the rest of the ingredients.
We add salt, apple cider vinegar and a little olive oil. Mix well and let stand in the refrigerator at least one hour.
Once cold it is ready to serve.


If you wish we can add pieces of cooked octopus legs and even crab sticks.

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