Abra'S Campechana

• 1 baby octopus, 1-2 lbs, fresh is best but frozen is okay
• 1 cup V8 juice
• 2 cups Clamato juice
• 1/2 pound sea scallops
• 1/2 pound rock shrimp, or small regular shrimp, shelled
• 3 tablespoons fresh lime juice
• 3 tablespoons catsup
• 1 1/4 teaspoons Yucatan Sunshine hot sauce, or 2 teaspoons Cholula or Tapatio sauce
• 1/4 cup red onion, finely diced
• 1/2 cup ripe tomato, diced
• 3 tablespoons cilantro, chopped
• 1 ripe avocado, diced

1. Prepare octopus by cutting tentacles into very small pieces. You can also cut up the body of the octopus, if you wish. Place V8 and Clamato in a saucepan, bring to a boil, add octopus. Cover and boil very gently for 1 hour.
2. Meanwhile, cut scallops into quarters, and shell shrimp, if you're not using rock shrimp. When octopus is very tender, stir in shrimp and scallops and simmer for just 2-3 minutes, until they are barely opaque. Remove pan from heat.
3. Stir in lime juice, hot sauce, catsup, onion, and tomato. Add a little additional Clamato if you like. There should be enough liquid to barely float the seafood - this is a cocktail, not a soup. Let cool to room temperature. Stir in cilantro and avocado just before serving. If you have Mexican margarita glasses, it's beautiful to serve the campechana in them.

baby octopus, clamato juice, scallops, shrimp, lime juice, catsup, yucatan sunshine, red onion, tomato, cilantro, avocado

Taken from food52.com/recipes/11564-abra-s-campechana (may not work)