Salpicon
Salpicon is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. 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.
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.
