Seafood Pipirrana Salad
(Easy No-Cook Summer Salad Recipe)
Seafood Pipirrana salad is a cool and refreshing salad that is a variation of the popular Pipirrana Spanish Salad recipe (vegan). For this new summer recipe, I used a combination of cooked seafood and crisp vibrant vegetables making it a healthy and refreshing dish. Add your favorite choice of seafood such as cooked mussels, clams, shrimp, or octopus to take this salad to the next level.
It’s a delightfully easy recipe to make and only requires a little chopping and dicing when using prepared seafood as we have for this recipe, taking just ten minutes to prepare and serve!
As you expect from a summer salad recipe it’s healthy, low in carbs, loaded with color and crunch… and has lots of delicious seafood pieces with a tangy dressing. It can be served on its own as a refreshing tapas, as a light meal, or as a side dish for your favorite main meal.
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Serving:
Tapas for 4-6
Ready in:
10 minutes
Skill level:
Easy
Serve with:
Good as is
Watch step-by-step recipe video
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How to Make Seafood Pipirrana Salad
This salad is great as it uses a few easy-to-find ingredients and requires only 10 minutes’ worth of prep work and no cooking. Here’s what you’ll need:
Ingredients
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 3 tomatoes, diced
- 1 small red onion
- ½ English cucumber, diced
- 14 oz. (400g) mixed cooked seafood (shrimp, mussels, octopus, etc.)
- Handful of fresh parsley, chopped
For Pipirrana Dressing
- 2 tablespoons of Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon Salt
- Cracked black pepper (to taste)
Optional ingredients:
- Black or green olives (pitted)
- Small white cocktail onions
- Seafood sticks (helps stretch the seafood flavor further)
Equipment needed
- 1 large Glass bowl
- 1 small bowl
- Whisk
- Salad serving spoons
- Sharp kitchen knife and Cutting board
Method
Step 1 – Prepare salad
- Dice the green, yellow, and red bell peppers and add them to a large bowl. It’s important to dice the veg into small pieces as evenly as possible as this helps distribute flavor and color in each bite!
- Dice the red onion, cucumber, and tomatoes (deseed tomatoes if you prefer, although we rarely do and it turns out delicious).
- Add the diced veg to the bowl with the peppers.
- Add 14 oz. (400g) mixed cooked seafood (shrimp, mussels, octopus, etc.).
- Add some of the freshly chopped parsley and mix through.
Step 2 – Prepare dressing and serve
- Add all the dressing ingredients into a small bowl and whisk for 30 seconds or until the ingredients combine.
- Drizzle over salad and lightly toss salad right before serving.
Cooking tips:
- For best results, cover and refrigerate the salad for an hour before serving. It’s great chilled in summer and if you’re preparing a little in advance it will help keep the veggies refreshing and crisp but don’t make this more than a couple of hours before serving
- if you prefer, deseed the tomatoes (you can save the pulp to make an easy 5-minute pan con tomate (tomato bread) or any of your favorite recipes with the flesh of tomatoes).
- Use whatever veg you like to add color and texture to make it your own Seafood Pipirrana. Have fun experimenting with different veg and seafood combinations to discover what suits your own taste.
What is Pipirrana salad?
Pipirrana salad is a traditional Spanish dish that is popular in the southern Andalusia region of Spain. There are two distinctive types of Pipirrana salad: Pipirrana salad and Pipirrana Andaluza.
It is a refreshing, cold salad typically made with a simple combination of fresh, raw vegetables, and sometimes the addition of seafood for a little added flair. The Pipirrana Andaluza version uses similar raw vegetables and often includes eggs, black olives, and sometimes sardines. The dressing is also made with a slight variation including white vinegar.
Seafood Pipirrana Salad
This new recipe adds cooked seafood such as shrimp (prawns), mussels, and octopus. As these seafood items are usually pickled, we usually opt to remove the (red wine) vinegar found in the original Pipirrana recipe when we make this seafood version but if you’re serving it as a side to a punchy main, don’t be afraid to add some vinegar to give it some extra oomph.
Best Seafood to Use
For the seafood, you can add whatever you prefer. Some supermarkets will even sell prepared seafood mix packs (called Marisco Salpicón here in Spain). Marisco Salpicón is actually packaged and sold as prepared Spanish seafood salad (another great recipe), but it works perfectly well for adding it to your Pipirrana salad.
Of course, fresh seafood can be used too, just allow a little extra time to cook and prepare any fresh seafood. Don’t serve raw seafood for this recipe as you would for ceviche.
Here are a few seafood suggestions:
A mix of shellfish such as shrimp, mussels, clams, octopus, crab and/or squid. Look for seafood that is cooked, cooled, and then chopped into bite-sized pieces. Pickled seafood is also a good option and you can find variations of pickled seafood at any decent fishmonger (it will have a stronger flavor so use roughly half the salt in the dressing, or to your liking).
Seafood Pipirrana Salad dressing
One of the best things about this recipe is the salad dressing! Pipirrana dressing is usually made using freshly ground garlic, cumin, extra virgin olive oil, red wine vinegar (or sherry vinegar), and some salt. That’s it!
I modified it today and used fresh-squeezed lemon juice instead of vinegar to give it a refreshing tangy flavor that complements the seafood used.
Sometimes I include the vinegar with the seafood if I’m after a stronger flavor, especially if I’m making it as a side salad with a rich main meal or tapas dishes.
What you’ll need to make this Seafood Pipirrana salad dressing:
- Garlic (one of the most common ingredients used as a herb in Spain)
- Cumin (one of the most commonly used spices in Spanish cooking)
- Extra virgin olive oil (discover the health benefits of olive oil)
- Lemon juice
- Salt and pepper (I’ve used cracked black pepper today to share the recipe, but you can use white pepper if you prefer and it also comes up great)
Nutrition Facts
|
Serving size: 150g |
|
|
Servings: 4 |
|
|
Amount per serving |
|
|
Calories |
186 |
|
% Daily Value* |
|
|
Total Fat 5.6g |
7% |
|
Saturated Fat 0.8g |
4% |
|
Cholesterol 33mg |
11% |
|
Sodium 754mg |
33% |
|
Total Carbohydrate 17.2g |
6% |
|
Dietary Fiber 3.8g |
14% |
|
Total Sugars 8.6g |
|
|
Protein 18.4g |
|
|
Vitamin D 0mcg |
0% |
|
Calcium 103mg |
8% |
|
Iron 6mg |
34% |
|
Potassium 847mg |
18% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
|
Seafood Pipirrana Salad (Easy No-Cook Summer Salad Recipe)
Equipment
- 1 large Glass bowl
- 1 small bowl
- Whisk
- Salad serving spoons
- Sharp kitchen knife and Cutting board
Ingredients
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 3 tomatoes diced
- 1 small red onion
- ½ English cucumber diced
- 14 oz. 400g mixed cooked seafood (shrimp, mussels, octopus, etc.)
- Handful of fresh parsley chopped
For Pipirrana Dressing
- 2 tablespoons of Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon Salt
- Cracked black pepper to taste
Instructions
Step 1 - Prepare salad
- Dice the green, yellow, and red bell peppers and add them to a large bowl. It's important to dice the veg into small pieces as evenly as possible as this helps distribute flavor and color in each bite!1 green bell pepper, 1 yellow bell pepper, 1 red bell pepper
- Dice the red onion, cucumber, and tomatoes (deseed tomatoes if you prefer, although we rarely do and it turns out delicious).3 tomatoes, 1 small red onion, ½ English cucumber
- Add the diced veg to the bowl with the peppers.
- Add 14 oz. (400g) mixed cooked seafood (shrimp, mussels, octopus, etc.).14 oz. 400g mixed cooked seafood (shrimp, mussels, octopus, etc.)
- Add some of the freshly chopped parsley and mix through.Handful of fresh parsley
Step 2 - Prepare dressing and serve
- Add all the dressing ingredients into a small bowl and whisk for 30 seconds or until the ingredients combine.2 tablespoons of Extra Virgin Olive Oil, 2 tablespoons lemon juice, 1 teaspoon garlic, 1 teaspoon ground cumin, 1 teaspoon Salt, Cracked black pepper
- Drizzle over salad and lightly toss salad right before serving.
Video
Notes
Cooking Tips:
- For best results, cover and refrigerate the salad for an hour before serving. It’s great chilled in summer and if you’re preparing a little in advance it will help keep the veggies refreshing and crisp but don’t make this more than a couple of hours before serving
- if you prefer, deseed the tomatoes (you can save the pulp to make an easy 5-minute pan con tomate (tomato bread) or any of your favorite recipes with the flesh of tomatoes).
- Use whatever veg you like to add color and texture to make it your own Seafood Pipirrana. Have fun experimenting with different veg and seafood combinations to discover what suits your own taste.
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