INGREDIENTS
2 cups cooked flaked fish (salmon, tuna, whitefish, cod, etc.)
2 cups small cooked bay shrimp or 1 pound raw shrimp, peeled and deveined
2 (7 1/2 oz.) cans crab meat, drained or 6-8 oz. crab legs, cut in bite size pieces
1 cup cooked white, brown or cauliflower rice, quinoa, barley or couscous
1 cup diced fresh or canned pineapple chunks (and 2 tablespoons pineapple juice)
2 medium oranges, peaches or nectarines, peeled, cut in bite-sized pieces
2 stalks celery (plus top greens), finely chopped
1/2 medium red or yellow bell pepper, seeded and finely chopped
1/2 cup each chopped flat-leaf parsley and green onions (or minced red onions)
