Seafood salad

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  • Shrimp conelado: 150 g
  • The core of clam conelada: 150 g
  • Lettuce: 300 g
  • Onion: 100 g
  • Red pepper: 50 g
  • Lemon: 80 g
  • Olives: 20 g


Wash the lettuce and peppers in water. Cut the lettuce and peppers into strips, removing the seeds and pulp. Peel the onion, wash and cut into thin rings.

Put a pot with water, salt and heat, and when it comes to the boil cook the shrimp and clams during 5`. In a bowl, place all of the foodstuffs and garnish with the olives.

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