Peruvian seafood salpicón is a fresh cevichería-style dish made with cooked and chopped seafood, rice, red onion, ají amarillo, ají panca, lime juice, and fresh herbs. It is served chilled or lightly cool, with a balance of seafood flavor, citrusy brightness, and gentle heat from Peruvian peppers.
In Peru, it is often enjoyed as an appetizer or a light main course, especially in warm weather and at family gatherings. Unlike ceviche, the seafood is cooked before it is combined with the dressing. Salpicón is defined by its diced ingredients brought together with a flavorful sauce.
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Peruvian Seafood Salpicón
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 250 g cooked octopus, cut into small cubes (2 cups)
- 250 g cooked and peeled shrimp (2 cups)
- 200 g cleaned squid, cut into rings
- 150 g cooked scallops or mussels (1 cup)
- 300 g cooked and chilled white rice (2 cups)
- 150 g red onion, thinly sliced (1 medium onion)
- 120 g seeded tomato, diced (1 large tomato)
- 40 g fresh ají amarillo, seeded and cut into thin strips (2 medium peppers)
- 20 g ají panca paste (1 ½ tablespoons)
- 15 g garlic paste (1 tablespoon)
- 90 ml fresh lime juice (6 tablespoons)
- 45 ml vegetable oil (3 tablespoons)
- 30 ml chilled fish stock (2 tablespoons)
- 15 g fresh parsley, chopped (¼ cup)
- 10 g fresh cilantro, chopped (¼ cup)
- 6 g salt (1 teaspoon)
- 3 g ground black pepper (1 teaspoon)
- 1 bay leaf
- 1 liter water
Preparation
- Cook the seafood, bring the water and bay leaf to a boil. Add the squid and cook it for 1 minute, then remove it immediately and cool it in ice water. Add the shrimp for 2 minutes if you are using raw shrimp, then remove and cool them. Drain all the seafood thoroughly before using it.
- Make the dressing, heat the oil in a skillet over medium heat and cook the garlic paste and ají panca paste for 1 minute, until fragrant. Remove from the heat, let it cool completely, and mix it with the fish stock, 60 ml of lime juice, salt, and black pepper.
- Combine the salad base, place the octopus, shrimp, squid, scallops or mussels, chilled rice, red onion, tomato, and ají amarillo in a large bowl. Add the cooled dressing and mix gently so the seafood keeps its shape.
- Finish the salpicón, add the parsley, cilantro, and remaining 30 ml of lime juice. Taste and adjust the salt or lime juice to match your preferred level of acidity.
- Chill and serve, cover the bowl and refrigerate the salpicón for 20 minutes. Serve it cold or lightly chilled, making sure the seafood and rice are evenly coated with the dressing.
Chef’s tips
- Use fresh seafood and cook it only as long as needed so it stays tender and juicy.
- Let the seafood cool completely before mixing it with the rice to keep the dish fresh and light.
- Soak the sliced red onion in cold water for 5 minutes when you want a milder onion flavor.
- Add the lime juice near the end so its flavor stays bright and the seafood does not become firm or rubbery.
Traditional variations
Some Peruvian cevicherías make salpicón with a mix of octopus, squid, shrimp, and scallops, while others use mostly octopus and shrimp. You can also find versions with extra ají amarillo or ají limo for more heat, while keeping the core combination of cooked seafood, rice, onion, and Peruvian pepper dressing.
How to serve
Serve seafood salpicón in wide glasses, deep plates, or a chilled serving dish. Garnish it with cilantro leaves and thin strips of ají amarillo.
It works especially well as an appetizer with crackers, toasted bread, or slices of boiled sweet potato. For a more complete Peruvian-style presentation, pair it with cold chicha morada.
Recommended accompaniments
- Saltine crackers.
- Boiled sweet potato slices.
- Toasted cancha corn.
- Cold chicha morada.
Did you know?
The term salpicón is used for preparations made with diced meat, fish, or seafood combined with a dressing. Seafood versions are traditionally served cold and can include different ingredients depending on local customs.
The Peruvian style uses ingredients strongly associated with the country’s coastal cooking, including ají amarillo, ají panca, red onion, lime, and fresh herbs, creating a bright dish with unmistakable seafood character.
Frequently Asked Questions
Yes, you can use good-quality frozen seafood. Thaw it slowly in the refrigerator and drain it well before cooking. Avoid thawing seafood at room temperature because it can lose texture and food safety. Once cooked, let it cool completely before mixing it with the rice and dressing.
Not exactly. In ceviche, fish or seafood is mainly dressed with lime juice and served shortly afterward. In salpicón, the seafood is cooked first and then mixed with rice, vegetables, peppers, and a chilled dressing. Its texture is therefore closer to a seafood salad.
Store it covered in the refrigerator and eat it within 24 hours. Because it contains seafood and lime juice, it is best made and served on the same day. Do not leave it at room temperature for more than 1 hour, especially in warm weather.
You can use cooked yellow potatoes cut into cubes, although chilled white rice is one of the most common bases for this Peruvian-style version. When using potatoes, let them cool completely before adding them so they do not break apart while you mix in the dressing.
