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These days we love fresh recipes to beat the heat. And Martín Berasategui‘s proposals are always a safe bet. That’s why we have rescued this seafood salpicón recipe that Berasategui shared in El Correo, so you can get to work and try a refreshing meal ideal for these hot July days. It’s ready in just 20 minutes, so you have no excuses, enjoy!
Seafood salpicón recipe by Berasategui
Ingredients:
- 300 g of cooked and peeled shrimp
- 1 lobster of 800 g cooked and peeled
- 90 g Russian crab legs
- 1 red bell pepper
- 1 spring onion
- Lobster corals
- 4 boiled eggs
- 500 ml mayonnaise
- Cider vinegar
- Chopped chives and hot sauce (optional)
Preparation:
- Wash and chop the peppers and spring onions. Wash and chop the spring onions and wash the peppers and spring onions. Also cook the prawns and the crab and peel and crumble them, respectively.
- In a saucepan, pour everything and stir.
- Carve the lobster on a board and keep the most noble pieces. Add the chopped lobster tips to the salpicón, along with the chopped chives, and continue stirring. You can adjust the seasoning by adding a drop of hot sauce. Allow to cool.
- Place the salpicón in glasses and top with the lobster medallions. Sprinkle with a little chopped chives and serve with the mayonnaise on the side.
In addition to preparing Berasategui’s salpicón recipe, here is his strawberry gazpacho recipe, perfect for summer.