Cuban-Spanish fusion recipe

Seafood Salpicón with Sour Orange Vinaigrette

Name: Seafood Salpicón with Sour Orange Vinaigrette
Prep time: 25 min
Cook time: 5 min
Total time: 150 min
Ingredients: 600 g raw shrimp, peeled, deveined and tails removed; 400 g cooked octopus, drained and chilled; 1 bay leaf (for cooking the shrimp); 150 g red bell pepper; 100 g green bell pepper; 100 g red onion; 200 g firm tomato; 10 g fresh parsley; 80 ml extra virgin olive oil; 60 ml sour orange juice, strained; 20 ml white wine vinegar; up to 4 g salt; ¼ teaspoon pepper

Chilled shrimp and octopus salpicón with crunchy vegetables and sour orange vinaigrette: a fresh starter for Christmas Eve and New Year's Eve.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation25 min
Cooking5 min
Total time2 h 30 min
Servings8 servings as a starter
DifficultyEasy

This salpicón combines cooked shrimp and octopus with diced peppers, red onion and tomato. It is served cold with an olive oil, sour orange and vinegar vinaigrette that brings a fresh contrast to the Christmas Eve or New Year's Eve table.

The recipe draws on traditional Spanish salpicón and uses a sour orange dressing, a citrus commonly found in Cuban mojos and marinades. You can prepare it ahead and let the flavors mingle during the two hours of refrigeration.

The citrus is used as a dressing: the shrimp are cooked in water and the octopus is added already cooked.

Method

Cook and chill the shrimp

If the shrimp are frozen, thaw them first in the refrigerator. Cook them in water with the bay leaf at a gentle boil for about 2–4 minutes, depending on their size, until firm, opaque all the way through and fully cooked.
AI-generated image.CiberCuba
Drain and immediately chill them in water with ice made from drinking water for a few minutes. Drain them thoroughly, pat dry and refrigerate while you prepare the rest.

Prepare the ingredients

Cut the cooked octopus into 1.5 cm slices or cubes. Cut the large shrimp into two or three pieces and leave the small ones whole.
AI-generated image.CiberCuba
Wash the vegetables, remove the tough parts and seeds from the peppers, and cut them into small dice. Chop the red onion and parsley. Remove the excess seeds and liquid from the tomato and chop it.
AI-generated image.CiberCuba

Dress and chill

Whisk the sour orange juice with the vinegar, salt and pepper, then gradually whisk in the oil until emulsified.
AI-generated image.CiberCuba
Gently mix the seafood and vegetables with the vinaigrette, cover and refrigerate for 2 hours at 4 °C or below.
AI-generated image.CiberCuba
Before serving, stir and adjust the seasoning. Serve on a chilled platter or in individual bowls. If the celebration runs long, bring out small portions and keep the rest refrigerated.