Ingredients:

� 1/2 pound octopus
� 3 pound small to medium shrimp
� 1/3 pound crab meat
� 1/3 pound squid
� 1 small ripe tomato, chopped
� 1 serrano pepper, minced
� 1 avocado, peeled and chopped
� 2 green onions, including tops, sliced into fine disks
� 2 tablespoon minced cilantro
� cocktail sauce

Preparation:

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 tentacles.

Shrimp: The shrimp are done when they turn pink about 3 to 4 minutes. After cooking, cool and peel.

Crabmeat: 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.

Toss the prepared seafood with the vegetables, cilantro, and cocktail sauce. Serve in ice-cream sundae glasses or in fluted goblets. Makes 4 servings.