Garden-Fresh Seafood Cocktail Recipe: How to Make It

Ingredients

• 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
• 1 container (8 ounces) refrigerated jumbo lump crabmeat, drained
• 3 celery ribs, chopped
• 1 medium cucumber, peeled, seeded and chopped
• 1 medium sweet orange pepper, chopped
• 2 plum tomatoes, seeded and chopped
• 1/2 cup red onion, finely chopped
• 1 to 2 jalapeno peppers, seeded and finely chopped
• 1/4 cup minced fresh cilantro
• 3 tablespoons lime juice
• 1 tablespoon olive oil
• 2-1/4 teaspoons adobo seasoning