Seafood Salad

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

Preparation

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.