MARINATED SHELLFISH SALAD
(SALPICON DE MARISCOS)
Serves 6 as a tapa
This mix of shellfish is famous in all Spanish-speaking countries. I had given several recipes of the Salpicón according to PR style. Here is the recipe according to Spanish standards.

2 frozen lobster tails
1 lb. Medium large shrimps in their shells
1/2 lbs. Bay scallops
10 tb extra virgin excellent quality olive oil
3 tb sherry wine vinegar
1 tb cocktail small capers, drained
3 scallions, finely chopped (the chef accepted my alternate suggestion of chopped cilantrillo, although somewhat reluctant)
1 garlic clove, minced (I suggest two)
1 ripe tomato chopped
1/2 green bell pepper, chopped finely
1 tb. Minced fresh parsley
Salt and ground pepper to taste

Boil water in high heat. Add the lobster and cook until red and not extremely cooked (not dry). Remove lobster to platter and cool. Add the shrimps and scallops to remaining water. Cook 1 minute or until done. Remove also to plate and cool. Shell the lobsters and shrimp and cut lobsters into chunks. In a large bowl, whisk together the oil and vinegar. Stir in the remaining ingredients and mix gently with the shellfish. Cover and refrigerate overnight.