Salpicón de Camarónes (Shrimp Cocktail)
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photograph by Maura McEvoy The word salpicón, which comes from the Spanish sal, salt, and picar, to chop, refers, in classic French cooking, to a mince of poultry, game, or vegetables bound with a sauce. In Mexico, however, it can mean anything from a shredded beef salad in the north to this citrusy shrimp appetizer we found—served with salsa verde (see Salsa Verde recipe)—at Restaurante Doña Lala in Tlacotalpan. Peel 1 lb. cooked small shrimp. Mix together shrimp, 1 cored chopped tomato, 1/2 chopped peeled small white onion, 1 minced peeled garlic clove, and 1 sliced seeded fresh jalapeño. Stir in 1/2 cup extra-virgin olive oil and 1 tbsp. chopped fresh parsley; season to taste with salt and freshly ground white pepper. Top with sliced peeled avocado and garnish with lime wedges. Serves 4.
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