This dish has always intrigued me but I have never made till now  If you prefer, you can boil your shrimp or buy precooked shrimp, but I am old school … cooking in the marinade. Initially, I had Mussels in the mix but it didn’t work with the other stuff as well. I also opted for all key lime juice instead of the lime lemon mix that most use. Enjoy.








5-7 good-sized raw shrimp, cut into bite-sized pieces

1/2 cup bay scallops, washed

1/2 cup baby octopus, cut into bite-sized pieces

6 oz mahi mahi, cut into small bites

~8 Tbs of Key Lime juice (cooking) + 6 Tbs for the sauce

1 cup grape tomatoes, washed and halved

1/4 cup tamed jalapeño peppers, diced

1 cup red onion, finely diced

1 Tbs garlic minced

1 tsp cumin

1 tsp coriander

1 bunch of cilantro stems and leaves, chopped fine

2-3 avocados, cut into bite-size

1 zucchini. diced

1 small cucumber, diced

2 Tbs of good olive oil

Salt substitute and coarse ground pepper to taste


  1. Cook shrimp and mahi mahi till done (optional).
  2. Place shrimp, fish, scallops, octopus, mahi mahi, onions, and enough key lime juice to cover it all in a glass or stainless steel bowl. Cover and refrigerate for at least 4 hours. If fish and shrimp are opaque (even when cut) the “cooking” is done. Drain with a colander and set aside.
  3. In another bowl, combine the rest of the key lime juice, tomatoes, Jalapeño, cumin, coriander, cilantro, zucchini, cucumber, garlic, and olive oil. Mix well.
  4. When ready to serve, combine seafood with veggies and mix well. Add avocado and stir gently.
  5. Serve with chips or on a tostada. Some people may want to add heat so keep your hot sauce handy.