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Seafood Salad

HOWARD L. PUCKETT
Yield 8 servings (serving size: 2 wraps)

Ingredients

  • 1 pound medium shrimp, peeled
  • 1/2 pound sea scallops
  • 1 (6-ounce) 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 tablespoons minced shallots
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced seeded jalapeño pepper
  • 1 teaspoon salt
  • 16 Bibb lettuce leaves

Nutrition Information

  • calories 102
  • caloriesfromfat 11 %
  • fat 1.3 g
  • satfat 0.2 g
  • monofat 0.2 g
  • polyfat 0.5 g
  • protein 18.1 g
  • carbohydrate 3.9 g
  • fiber 0.7 g
  • cholesterol 90 mg
  • iron 1.8 mg
  • sodium 427 mg
  • calcium 42 mg

How to Make It

  1. 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, jalapeño pepper, and salt in a bowl. Spoon 1/4 cup seafood mixture into center of each lettuce leaf, and roll up.