Get a taste of Spain with this farm fresh recipe from Pike Place Market
SALPICÓN from The Spanish Table
A favorite of Spanish tapas bars, this deceptively simple salad features chopped ripe vegetables elaborated with the chef's choice of seafood: surimi crab chunks, canned mussels escabeche, or freshly caught shrimp. Thanks to The Spanish Table for sharing this terrific recipe with us!
1 red bell pepper
½ English cucumber
1 yellow tomato
1 red tomato
1 lb. baby shrimp meat
1 pinch fine sea salt
2 tablespoons Sherry wine vinegar
2 tablespoons extra virgin olive oil
1. Chop the vegetables to a uniform size. Match the chop size to the seafood, finer for baby shrimp, larger for mussels.
2. Toss with seafood. Salt to taste.
3. Toss with vinegar. Toss with oil.
Shop for fresh seafood at City Fish, Jack’s Fish Spot, Pike Place Fish or Pure Food Fish. Find perfectly ripe veggies on the farm tables on Pike Place. Visit The Spanish Table on Western Ave. for salt, vinegar and oil. See www.pikeplacemarket.org for a directory of merchants.