COLD FISH SALAD  

1 lb. shrimp (med., cleaned and deveined)1 lb. Calamari, cleaned and cut up1 lb. scallops1 lb. baby pulpo, cleaned1 lb. imitation crabmeat3 pieces celery, diced6 cloves garlic, chopped4 lemons, squeezed1/3 c. fresh parsleySalt and pepper to taste1 tsp. oregano1/4 c. olive oilIn a large pot of boiling water put shrimp, calamari, scallops, and baby pulpo. Bring water to a second boil and let fish cook 3-5 minutes. Drain fish.

In a large bowl put cooked fish; add crabmeat, celery, garlic, lemons, parsley, oregano, salt, pepper, and olive oil. Mix well; cover and refrigerate overnight. Serve.