Garden-Fresh Seafood Cocktail Recipe

3/4 pound peeled and deveined cooked shrimp (31-40 per pound), thawed 1 container (8 ounces) refrigerated jumbo lump crabmeat, drained 3 celery ribs, chopped 1 medium cucumber, peeled, seeded and chopped 1 medium sweet orange pepper, chopped 2 plum tomatoes, seeded and chopped 1/2 cup red onion, finely chopped 1 to 2 jalapeno peppers, seeded and finely chopped 1/4 cup minced fresh cilantro 3 tablespoons lime juice 1 tablespoon olive oil 2-1/4 teaspoons adobo seasoning