Salpicón is a cold dish of chopped ingredients, traditionally meat, dressed with salt, pepper, and a vinaigrette with parsley and scallions. Its version with cooked seafood is typical of Spain’s Andalusian coast, especially Huelva and Cádiz, where it’s served as a tapa.
A dish with history
Salpicón already appears in Don Quixote, where Cervantes says Alonso Quijano ate «salpicón most nights»; back then it was a dish of chopped beef with onion.
Salpicón in Peru
In Peruvian cooking, the best-known salpicón is chicken salpicón, a cold salad with vegetables, mayonnaise, and lime. We haven’t found a reliable source documenting a Peruvian seafood salpicón with a recipe and quantities.
Editor’s note: Recetas123 doesn’t publish a recipe with quantities for this preparation because it hasn’t found a formula documented by a reliable source; this page describes it according to the sources consulted.
Frequently Asked Questions
A cold dish of chopped meat or seafood dressed with vinaigrette, salt, and pepper.
It's typical of Spain's Andalusian coast, especially Huelva and Cádiz, where it's served as a tapa.
Yes, mainly chicken salpicón; we haven't found a documented Peruvian seafood version.
