DIRECTIONS:
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In a large non reactive bowl, combine the scallops, salmon, shrimp, tomatoes,
mango, onion, jalapeno and lime juice.
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Marinate, refrigerate for 3 hours.
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Remove from marinade and grill fish and shellfish, just long enough to
get grill marks.
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Cut all fish in a 1/2 inch dice.
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Just before serving drain off as much lime juice as possible from the fruit,
add the cilantro, sugar, shellfish and salmon.
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Gently mix being careful not to break up the fruit and fish.
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