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minced ingredients bound together in a sauce

Salpicón de marisco. Plato de pescado o marisco cortado en trozos adobados con vinagreta y otros ingredientes que se consume frío a modo de ensalada.

Often used in Latin American cuisine for seafood dishes, salpicon is a French term for mincing the ingredients and combining them in a sauce, as in the filling for bouchées à la reine; it’s also used for cold ingredients, for example, mixed with mayonnaise or a vinaigrette in a salad.

Cooking techniques

Text © Dana Facaros

Image by Juan Emilio Prades Bel