Mark Bittman's Summer Seafood Salad

* 1 pound raw peeled shrimp, or scallops, conch or octopus
* Juice of 2 lemons
* Juice of 2 limes
* Salt and pepper
* 1 habanero pepper, seeded, stemmed and minced
* 1 clove garlic, minced
* 1 medium red or white onion, finely chopped
* 1 avocado, diced
* 15 or more cherry tomatoes, washed and halved
* 1/2 cup chopped celery
* 1 medium mango or peach, peeled and diced, optional
* 1/2 cup cilantro leaves
* 1 head iceberg or romaine lettuce, washed, dried and chopped

* 1. Cut shellfish into 1/2-inch dice and toss with citrus juice and some salt; cover and refrigerate for at least 2 hours. If you prefer, poach fish for a few minutes in simmering salted water until opaque, then proceed. You can reduce marinating time to 10 minutes, though more will not hurt.
* 2. In bowl, add seafood to remaining ingredients except lettuce; toss, then taste and adjust seasoning. Divide lettuce among 4 bowls; sprinkle it with salt and pepper. Spoon a quarter of the seafood mixture over each portion of lettuce; serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user RAINBOWACTIVIST.