Salpicon

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 French, Spanish, Central American and the broader Latin American cuisine. A salpicon is sometimes used as stuffing. In contrast to the usual savory versions of other cuisines, in Colombia "salpicon" refers to a sweet and cold beverage.

Salpicon

Seafood salpicon, an example from Spanish cuisine.
Region or state	Western Europe, Latin America
Cookbook: Salpicon   Media: Salpicon

In French cuisine, the resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.

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 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]