Salpicon de Mariscos – Seafood Salad - Recipes | Goya Foods

Ingredients

• 1 lb. large peeled deveined shrimp, tails removed, cut into thirds
• 2 tbsp. Extra Virgin Olive Oil
• 4 cans Octopus in Olive Oil
• ¼ cup Sherry Vinegar
• 2½ cups halved cherry tomatoes
• ¾ cup 1/2-inch chopped green bell pepper
• ¾ cup 1/2-inch chopped red bell pepper
• ½ cup Manzanilla Spanish Olives Stuffed with Minced Pimientos
• ½ cup finely chopped red onion
• Sea Salt
• Ground Black Pepper
• 1 Baguette, sliced, optional, to serve