Salpicón de marisco con aguacate y manzana

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Salpicón de marisco con aguacate y manzana. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Salpicón de marisco con aguacate y manzana is one of the most well liked of current trending foods on earth. It's appreciated by millions daily. It's easy, it's quick, it tastes yummy. They are nice and they look fantastic. Salpicón de marisco con aguacate y manzana is something which I've loved my entire life.

Many things affect the quality of taste from Salpicón de marisco con aguacate y manzana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salpicón de marisco con aguacate y manzana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook Salpicón de marisco con aguacate y manzana using 11 ingredients and 9 steps. Here is how you can achieve that.

El salpicón siempre me salía soso. Pero el aceite de gambas lo cambia todo, le da un sabor muy intenso que contrasta con la frescura de los vegetales.

Ingredients and spices that need to be Take to make Salpicón de marisco con aguacate y manzana:

1. 150 g sepia
2. 150 g calamar
3. 150 gr pulpo
4. 12 gambas ralladas, langostinos, gambones o similar
5. 4 tomates de pera
6. 1/2 aguacate
7. Aceite de oliva
8. Vinagre de manzana
9. Sal y pimienta
10. 1/2 manzana verde o golden
11. 1 Cebolleta

Instructions to make to make Salpicón de marisco con aguacate y manzana

1. Poner la sepia y el calamar a hervir en agua salada y una hoja de laurel durante 10 minutos. Escurrir y dejar enfriar y cortar en dados pequeños junto con el pulpo cocido, yo no tenía pulpo y usé rejo congelado
2. Cortar los tomates por la mitad y eliminar las semillas. Es importante eliminar el agua al máximo, incluso secando con papel absorbente.
3. Cortar el tomate, la cebolla y los pimientos en trozos pequeños.
4. Cocer las gambas en agua salada durante uno o dos minutos y dejar enfriar
5. Pelar las gambas y reservar. Utilizar las cáscaras y las cabezas para hacer el aceite con aroma de gamba. Para ello, freír las carcasas y las cabezas de las gambas en abundante aceite de oliva a fuego lento y dejar enfriar el aceite.
6. Machacar, con la ayuda de un mortero las cabezas de las gambas para extraer todo el jugo y luego retirar y colar el aceite y reservar.
7. Hacer la vinagreta mezclando el aceite de gambas, una o dos cucharadas de vinagre de manzana, sal, manzana en dados muy finos y cebolla picada
8. Marcar las gambas peladas en una sartén con un poco de aceite y dejar enfriar.
9. Mezclar todos los ingredientes en un bol junto con varias cucharadas de la vinagreta. Emplatar con ayuda de un aro y decorar con láminas de aguacate rociadas con zumo de limón y las gambas que previamente habíamos pelado y otra cucharada de vinagreta.

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