This is one of those dishes you can take in any direction you like. You can use whatever seafood is available—scungilli (sea conch), crabmeat, scallops, or any firm fish fillets. You can use lemon juice in place of part or all of the vinegar and dress the salad up with capers, black or green olives, roasted peppers, or diced tomatoes. However you make it, it’s best prepared about 1/2 hour before you serve it, to give the flavors a chance to develop. You can refrigerate the salad, but not for too long. And be sure to bring it to room temperature and check the seasonings before you serve it.
I like the crunch of celery here, but also the flavor the leaves give. Use some of the thinner, pale stalks from the heart of the celery and you’ll get both.
