SALPICÓN IN SPANISH translates to “salmagundi” – an 18th century European recipe for a salad of chopped meats and vegetables served together on a large platter. However, there are scores of dishes in Yucatán that are referred to as salpicón. Some feature only chopped chives and cilantro, others like Chicharra en Salpicón include shredded pork and chopped cabbage. This version is one of the simplest – only red onion, salt, sour orange juice and of course a chile habanero. This recipe came to me from Doña Angelina Magaña of Muna, Yucatán, and was one of her suggested accompaniments for Sopa de Joroch’. It also works perfectly well on tacos.

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10 servings

 

• 1 large purple onion, finely diced
• 1 tsp. (5ml) salt

STEP 1  PLACE ONIONS IN A MEDIUM BOWL; add salt, then add water to cover. Allow to stand for 10 minutes. Drain; cover again with water and allow to stand for another 10 minutes.

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• 1/2 cup (120ml) juice of naranja agria (Also known as sour orange or Seville orange. Substitute: 2 parts fresh lime juice, 1 part each fresh orange juice and grapefruit juice)
• 1/2 tsp. (2.5ml) salt
• 1 chile habanero, seeded and minced

STEP 2  DRAIN ONIONS WELL. Add orange juice, salt and chile; toss and allow to stand for 15 minutes at room temperature before serving.