Return To Life Cocktailappetizers 1/2 lb octopus 3 lb small to medium shrimp 1/3 lb crab meat 1/3 lb squid 1 cocktail sauce (recipe 1 follows) 1 small ripe tomato, chopped 1 serrano chile, seeded and 1 minced 1 avocado, peeled and chopped, 1 plus enough for garnish,if 1 desired 2 green onions, including tops 1 sliced into fine disks 2 tablespoon minced cilantro Boil each type of seafood in salted water separately, until tender: Octopus: You may have to purchase a whole octopus. A large one (more than l pound) may require up to 2 hours; a smaller one may take only l 1/2 hours. Cut the thick portions of cooked octopus meat into 1/2-inch rings, but leave the slender tips of the ten Shrimp The shrimp are done when they turn pink about 3 to 4 minutes. After cooking, cool and peel. Crab meat Fresh crabmeat requires about 3 minutes of cooking. Cool and remove meat from the shells. Squid: Cut the squid into 1/4-inch rings, removing the hard core from the head and separating the tentacles into 3 or 4 bunches. Boil only for about l0 minutes; overcooking will toughen meat. Prepare the sauce. Toss the prepared seafood with the vegetables and cilantro. Serve in old-fashioned ice-cream sundae glasses or in fluted goblets. If desired, you may garnish with slices of avocado. Makes 4 servings. Cocktail Sauce: Mix together 1/2 cup ketchup, 1/2 cup fresh lime juice, 1/4 cup water and salt to taste. Per serving: Calories 281 Fat 10g Cholesterol 314 mg Sodium 831 mg Percent calories from fat 32% Dallas Morning News 3/27/96 |
