Calypso Salad - cooking recipe

Ingredients

2 lb. squid, blanched and cut in strips
2 lb. shrimp, boiled
2 lb. scallops, steamed
8 limes
8 lemons
8 oranges
3 grapefruit
2 bunches celery leaves, coarsely chopped
2 bunches green onions, thinly sliced
1 onion, thinly sliced
1/2 c. champagne vinegar
salt to taste
pepper to taste

Preparation

Cook seafood and place in bowl after cooking each respectively.
Squeeze citrus fruit over seafood.
Add next 5 ingredients and mix well.
Season to taste.
Marinate for 4 to 6 hours in refrigerator before serving.
Serves 12 to 20.