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 Spanish and the broader Latin American cuisine and Filipino cuisine. A salpicon is sometimes used as stuffing. In Central American cuisine the dish is similar, with some varieties. In Nicaragua, salpicon is a mixture of minced meat mixed with green bell pepper, onion, salt and lime. It is served hot or cold, and with white rice and plantains (boiled, fried, etc.). In El Salvador the minced meat gets mixed with mint, radish, onion, garlic and lime. It is also served alongside white rice, and sometimes beans. In Honduras, rabbit meat is also used. In South American cuisine there are also different varieties.

Description: Wikipedia — Salpicon, CC BY-SA 4.0