Vuelve a la Vida (Rompe Colchón) — Seafood Salpicón

Ingredients

• 200 g Cleaned mussels
• 200 g Cleaned and peeled shrimp
• 200 g Cleaned squid
• 1 Medium octopus (Approximately 500 g of cleaned octopus; the exact size is not specified.)
• 1 Red bell pepper (Finely chopped.)
• 1 Red onion (Finely chopped.)
• 5 Sweet chili peppers (ají dulce) (Very finely chopped.)
• 1 ramillete Fresh cilantro (Finely chopped.)
• 1 cup Ketchup
• 6 Lime juice (Squeezed; approximately 180 ml of juice.)
• 0.5 cup Vinegar
• 1 tbsp Worcestershire sauce
• 1 cup Water
• Garlic powder (To taste; estimated 1 tsp (approx. 3 g).)
• Salt (To taste.)
• Black pepper (To taste.)

Steps

1. 1

   Clean and prepare all the seafood. Finely chop the red bell pepper, red onion, sweet chili peppers, and cilantro.

2. 2

   In a large bowl, squeeze the limes. Add the ketchup, Worcestershire sauce, vinegar, and water, and mix until the marinade is fully integrated.

3. 3

   Add the chopped bell pepper, onion, sweet chili peppers, and cilantro to the marinade. Mix well to distribute the vegetables.

4. 4

   To tenderize the octopus, boil enough water in a pot. Hold the octopus and dip it into and out of the boiling water for approximately 5 seconds; repeat this process 3 times.

5. 5

   Submerge the octopus completely in the boiling water and cook for approximately 10 minutes, until tender. Remove it and let it cool enough to handle.

6. 6

   Cut the cooked octopus into medium cubes and set aside.

7. 7

   In the same pot or another pot with boiling water, cook the squid, shrimp, and mussels for approximately 5 minutes, until the shrimp are opaque, the squid is tender, and the mussels have opened.

8. 8

   Drain the seafood and stop the cooking process by cooling them briefly. Discard any mussels that remain closed.

9. 9

   Incorporate the octopus, squid, shrimp, and mussels into the marinade with the vegetables.

10. 10

    Season with salt, pepper, and garlic powder to taste. Mix carefully to coat all the seafood without breaking them.

11. 11

    Cover the bowl and refrigerate for approximately 30 minutes to allow the flavors to meld and for the salpicón to be served well-chilled.

12. 12

    Portion into plastic or glass containers and serve accompanied by saltine crackers, tostones, casabe, or any other side of your choice.

Notes

The original recipe does not specify the weight of the medium octopus or the exact amount of salt, pepper, or garlic powder; these quantities were estimated for nutritional purposes. Keep the salpicón refrigerated and ideally consume it on the same day, as it contains cooked seafood and an acidic marinade.

Nutrition per serving

• appetizer
• seafood
• salpicón
• gluten-free
• venezuelan cuisine
• cold
• Holy Week
• dairy-free