From Wikipedia, the free encyclopedia
Salpicón de marisco, Galiza.jpg
Seafood salpicon, an example from Spanish cuisine.
Region or stateSouthern Europe, Latin America

Salpicon (or salpicón, meaning "hodgepodge" or "medley" in Spanish)[1] is a dish of one or more ingredients diced or minced and bound with a sauce or liquid.[2] There are different versions found in Spanish and the broader Latin American cuisine. A salpicon is sometimes used as stuffing.

In Mexican cuisine and Central American cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. The mixture is commonly served on tostadas, tacos or as a filling of poblano peppers. In Honduras, rabbit meat is used.

In Colombian cuisine, salpicón is a fruit cocktail beverage made with a base of watermelon and/or orange juice, which gives it its bright red color, and soda water.[3]


  1. ^ Steven Raichlen (January 2011). Bold & Healthy Flavors: 450 Recipes from Around the World. Black Dog & Leventhal. pp. 195–. ISBN 978-1-57912-855-5.
  2. ^ Raymond Sokolov (22 September 2010). Saucier's Apprentice. Random House LLC. p. 189. ISBN 978-0-307-76480-5.
  3. ^ Jens Porup (15 September 2010). Lonely Planet Colombia. Lonely Planet. p. 47. ISBN 978-1-74220-326-3.