In Spanish tapas cuisine, what is the base of salpicón de mariscos?

Mixed seafood is the base of salpicón de mariscos, a Spanish seafood salad served cold or at room temperature.

The dish usually combines chopped cooked shellfish or other seafood with ingredients such as onion, pepper, tomato, olive oil, and vinegar. Exact recipes vary by coast and household, so the seafood mixture is more defining than one single species.

The word salpicón refers broadly to a preparation of chopped ingredients dressed with a vinaigrette. Seafood versions are common in Spain, particularly in coastal cooking, and may include prawns, mussels, octopus, crab, or other locally available catches.

A common mistake is treating salpicón as a fixed recipe with one mandatory shellfish. In practice, its identity comes from the dressed mixture and its refreshing, finely chopped presentation. It is often served as a tapa, starter, or festive cold dish.