Recipe Fiambre From Guatemala

Fiambre

Fiambre is a traditional Guatemalan dish that is prepared and eaten yearly to celebrate the Day of the Dead (Día de los Muertos) and the All Saints Day (Día de Todos los Santos). It is a salad, served chilled, and may be made up from over 50 ingredients.

INGREDIENTS

¾ cup chopped parsley

½ cup white wine vinegar

2 tbsp. capers, drained

1 tbsp. Dijon mustard

6 scallions, roughly chopped

1 7-oz. jar pimientos, drained

1 clove garlic, sliced thin

1 1″ piece ginger, sliced thin

1 cup olive oil

Kosher salt and ground black pepper, to taste

1 lb. boneless, skinless chicken breasts, poached and cut into 1″ cubes

1 lb. medium head-on, un-peeled shrimp, boiled

1 lb. peeled Yukon gold potatoes, boiled and halved

8 oz. cooked uncured chorizo sausage, cut into ¼″ slices

8 oz. cooked linguiça sausage, cut into ¼″ slices

4 oz. green beans, trimmed and boiled until tender

3 oz. salami, cut into ½″ strips

3 oz. ham, cut into ½″ strips

1 cup frozen peas

4 medium carrots, cut into ½″ rounds, boiled until tender

4 ribs celery, cut into ½″ slices, boiled until tender

1 head cauliflower, cut into florets, boiled until tender

4 medium beets, roasted, peeled, and quartered

1 small head green leaf lettuce, leaves separated

1 small head red leaf lettuce, leaves separated

8 oz. farmer's cheese or feta

3 oz. mini gherkins, drained

3 oz. Spanish olives, pitted

5 radishes, quartered

4 boiled eggs, quartered

3 pacayas (palm tree blossoms, available from Amazon.com)