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Wednesday, May 22, 2013
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Seafood Salad
Fresh and simple, the best tastes from the ocean in a lettuce leaf. Relive your salad days! This seafood salad is worth seeing!
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Healthy Eating
Occasions
Serves
8
Ingredients
1 lb. medium shrimp, peeled
1/2 lb. sea scallops
1 (6 oz.) mahimahi fillet or other firm white fish fillets (about 1/2 inch thick)
3/4 cup diced seeded tomato
1/4 cup minced fresh cilantro
3 tbsp. minced shallots
2 tbsp. fresh lime juice
1 tbsp. minced seeded jalapeo pepper
1 tsp. salt
16 lettuce leaves
Methods/steps
Steam shrimp and scallops, covered, 6 minutes or until done. Cool and cut shrimp and scallops into quarters. Steam mahimahi, covered, 8 minutes or until fish flakes easily with a fork. Cool and cut fish into 1-inch pieces. Combine the shrimp, scallops, fish, tomato, cilantro, shallots, lime juice, jalapeo pepper, and salt in a bowl. Spoon 1/4 cup seafood mixture into center of each lettuce leaf, and roll up.
