Mexican Seafood Cocktail
Ingredients
| 1/4 lb octopus, cut into 1/4 inch pieces | ||
| 1/4 lb squid cut into 1/4 inch rings | ||
| 1/4 lb small shrimp, peeled, deveined, cut in half | ||
| 1/2 cup fresh lime juice | ||
| 2 tbs chipolte pepper puree | ||
| 1 tsp cumin | ||
| 1/4 cup green bell pepper, minced | ||
| 1 cup tomato puree | ||
| kosher salt and fresh cracked black pepper to taste. | ||
| Fresh cilantro leaves for garnish. |
- In a non reactive bowl add the shrimp, squid and octopus. Add the lime juice, cover and refrigerate for 20 minutes
- Remove the bowl from the refrigerator and add the lime juice, chipolte puree, bell peppers, tomato puree and cumin.
- Taste, then season with salt and pepper.
- To serve place some of the mixture in martini glasses or other attractive glasses.
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