Salpique

Salpique is a culinary term used in Spanish- and Portuguese-speaking cuisines to describe a method or dish in which small pieces of protein and often vegetables are dressed with a light sauce. The defining feature is a coating or sprinkling of sauce—usually a vinaigrette or citrus-based mix—distributed evenly over the ingredients.

Etymology and usage: the word derives from salpicar, meaning to sprinkle or scatter. As a noun or participle, salpique emphasizes the act of dressing or garnishing a prepared ingredient. Related terms include salpicón, salpicado, and salpicadura, which appear in various regional recipes for similar cold salads.

Regional variations: across Iberian and Latin American cuisines, salpique denotes a range of cold, chopped salads where proteins (fish, seafood, beef, chicken) are combined with vegetables and herbs and finished with a light vinaigrette or citrus dressing. Some versions emphasize a mayonnaise-based element or a more pronounced tang from lime or vinegar; others focus on a simple oil-and-lemon coating. The common thread is the integration of a sauce that lightly coats the pieces rather than a thick, heavy mixture.

Preparation and serving: ingredients are typically cut into small pieces, mixed with onions, peppers, cilantro or parsley, and seasoned with salt and pepper. The dressing—often olive oil with lemon or lime juice, sometimes with onions and herbs—is added and the mixture is chilled before serving as an appetizer or side dish. Salpique is commonly served at room temperature or cold.