Mexican Seafood Cocktail
|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.