Ingredients |
|
sea salt to taste |
|
pepper to taste |
|
chili powder to taste |
1 8-ounce |
spiny lobster tail, split in half |
|
olive oil |
1 pound |
shrimp, peeled |
1 pound |
bay scallops |
2 1/2 cups |
orange juice, fresh squeezed |
1 cup |
lemon juice, fresh squeezed |
3/4 cup |
lime juice, fresh squeezed |
1 |
sweet onion, diced small |
2 |
tomatoes, diced medium |
1 bunch |
cilantro, roughly chopped |
1 |
jalapeno pepper, finely diced |
2 |
mangoes, diced medium |
2 tablespoons |
olive oil |
|
hot pepper sauce to taste |
Preparation
Put salt, pepper and chili powder on lobster tail and place in heated frying pan coated with olive oil. Cook lobster tail for 5 minutes on each side and set aside to cool. Season the shrimp and scallops and cook for 2-3 minutes, setting aside to cool. Take the cooled lobster out of the shell, cut in medium-sized pieces and place in large mixing bowl. Cut the cooled shrimp into thirds and add shrimp and scallops to the mixing bowl. Cover the seafood with the juices, onion, tomatoes, cilantro, pepper, mangoes and olive oil. Add hot pepper sauce, salt and pepper to taste. Toss gently to blend flavors, cover and refrigerate for 4 hours. Serve with blue corn chips or on salad greens with avocado as garnish.
Yield
8 appetizer servings
Nutritional Value Per Serving
Calories 273 , Calories From Fat 53, Total Fat 6g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 123mg, Total Carbohydrate 28, Protein 28g, Omega 3 Fatty Acid 0.53g
|