| 1 | Boil each type of seafood in salted water separately, until tender: |
| 2 | octopus: you may have to purchase a whole octopus. |
| 3 | A large one (more than l pound) may require up to 2 hours; a smaller one may take only l ?hours. |
| 4 | Cut the thick portions of cooked octopus meat into ?inch rings, but leave the slender tips of the ten |
| 5 | shrimp the shrimp are done when they turn pink about 3 to 4 minutes. |
| 6 | After cooking, cool and peel. |
| 7 | crab meat fresh crabmeat requires about 3 minutes of cooking. |
| 8 | Cool and remove meat from the shells. |
| 9 | squid: cut the squid into ?inch rings, removing the hard core from the head and separating the tentacles into 3 or 4 bunches. |
| 10 | Boil only for about l0 minutes; overcooking will toughen meat. |
| 11 | prepare the sauce. |
| 12 | Toss the prepared seafood with the vegetables and cilantro. |
| 13 | Serve in old-fashioned ice-cream sundae glasses or in fluted goblets. |
| 14 | If desired, you may garnish with slices of avocado. |
| 15 | Makes 4 servings. |
| 16 | cocktail sauce: mix together ?cup ketchup, ?cup fresh lime juice, ?cup water and salt to taste. |
| 17 | per serving: calories 281°Fat 10g cholesterol 314 mg sodium 831 mg percent calories from fat 32% |
| 18 | dallas morning news 3/27/96 |
