About this recipe
Salpicon is a cold appetizer made with meat, pork, or fish that has been pickled in oil and vinegar. Not to be confused with ceviche where the fish is raw and the acidity is used to break down the protein. For salpicon the protein is cooked before sitting in the pickling liquid for few hours. You would find a salpicon recipe in any Venezuelan cookbook by master author Armando Scannone. Easy prep ahead and enjoyable all summer long!
Ingredients
Shrimp
- 1 lb. raw shrimp, peeled and deveined
- 1 Tbsp. mustard seeds
- 1 Tbsp. coriander seeds
- 1 Tbs. cardamom seeds
- 2 sprigs of fresh oregano
- 2 sprigs of fresh thyme
- 1 Tbsp. sea salt
Pickling Liquid
- 1 lemon, thinly sliced
- 1 shallot, thinly sliced
- 1/2 cup celery leaves (from the center of the celery)
- 1 Tbsp. whole grain mustard
- 1 cup extra virgin olive oil
- 1 cup champagne vinegar
- 1/4 cup lemon juice
- 1/4 tsp. celery salt
Cilantro leaves to garnish (optional)
Cooking Steps
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Bring a large pot of water to a boil. Add mustard seeds, coriander, cardamom, fresh oregano, thyme, garlic, and salt. Reduce the heat and simmer for five minutes.
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Add shrimp and cook for one or two minutes, until it turns pink. Remove and briefly run under cold water. Do not soak for long.
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In a large bowl combine all the ingredients for the pickling liquid and mix well. Add cooked shrimp making sure it’s completely covered by the liquid.
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Cover the bowl with plastic wrap and place in the refrigerator for 4 hours or overnight.
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To serve, place shrimp in a serving bowl or platter with some of the pickling liquid. Serve with crackers or tasted bread. Enjoy!
