A few tips:
1- If you have a vegetable chop, like this one from Williams-Sonoma, this recipe is a breeze! I love mine (a gift from my mother-in-law), and I would highly recommend it!
2- I like the salsa best after it's been refrigerated overnight. It's fine to eat it right away, but I think that the flavors meld together better with a little time.
3- This recipe makes a ton!
½ lb small cooked shrimp (often called salad shrimp, very tiny)
½ lb. crab meat (I used canned but they do sell fresh containers in the seafood department)
2 Large tomatoes, chopped
1 Large yellow or green pepper (Yellow is prettier if they are not too expensive)
2 T. chopped onion
1 (7 oz.) can diced green chilies
½ c. fresh lemon juice
⅓ c. chopped cilantro
Mix & chill. Season with salt & pepper to taste.