Rub a film of oil on the inside of the “ring” to form the layers of rice and avocado.

Reserve.

Preheat oven broiler.

Brush each shrimp with oil and place the shrimp on a baking sheet.

Sprinkle lightly with salt.

Broil the shrimp until pink and curled, 2 to 3 minutes.

Reserve refrigerated.

Coarsely chop the cuitlacoche in a food processor and scrape into a bowl.

Put the chicken broth, rice, salt, and about 2 tablespoons of the cuitlacoche in a saucepan and bring to a boil.

Reduce the heat to low, cover, and simmer for 20 minutes, or until the liquid has evaporated and the rice is tender.

Remove the pan from the heat and stir in the remaining cuitlacoche.

Cool to room temperature.

Meanwhile, mash the avocados with the lime juice.

Season with salt and pepper.

Set aside.

To serve, place the ring in the center of a serving plate.

Hold the ring in place with one hand and spoon in rice to ¾ full, pressing down with the back of the spoon.

Spoon avocado on top of the rice to fill the ring, spreading it flat.

Slide the ring straight up to remove.

Crown the top with 3 shrimp.

Place a long sprig of cilantro in the center.

Carefully spoon the diced tomato around the rice.

Wipe out the ring, and rub with oil.

Repeat for the other 3 servings.

In a pot of boiling salted water, cook the shelled fava beans until crisp-tender, 12 to 15 minutes.

Drain and rinse under cold running water.

Remove the thin outer skin by pinching the beans.

The skins usually slip off quite easily.

Put the peeled beans in a large bowl.

Add all of the remaining ingredients, except the lettuce.

Toss to mix.

Adjust the seasoning.

Add the lettuce and toss again.

Divide among 4 serving plates.

Prepare the pickled red onion and let marinate at least 1 hour.

Reserve in a small bowl.

In a large bowl combine the chickpeas, tomatoes, vinegar, salt, olive oil, and pepper.

Drain the onions and add to the salad along with the crumbled cheese.

Toss gently to mix.

Prepare the chiles.

Cut the roasted chiles into 1⁄2-inch squares and put them into a large bowl.

Add all the remaining ingredients and toss to mix.

Adjust seasoning.

Put all of the ingredients in a large bowl, except the mayonnaise and chiles.

Gently mix in the mayonnaise.

Add the chiles to the salad, or put the strips of jalapeños on a small plate to be eaten at the table, if desired.

Sort the beans.

Remove any dirt, straw, pebbles, etc.

Put the beans in a fine-mesh strainer and rinse well, then put them into a large pot with water to cover by about 3 inches.

Add the bay leaves and oregano.

Bring to a boil, uncovered.

Lower the heat and simmer, uncovered, 10 minutes.

Turn off the heat.

Cover and soak 30 minutes.

Bring to a boil again, and simmer slowly, partially covered, until the beans are tender, but not too soft, about 1 hour to 1 hour and 20 minutes.

Drain off the bean broth and save for soup, if desired, or discard.

Put the beans into a large mixing bowl.

Cool to room temperature.

Add the remaining ingredients and mix gently.

Cover and refrigerate at least 1 hour.

Adjust seasoning.

Prepare the avocado-tomatillo sauce.

Cover and reserve in a bowl.

Pour 1½ cups water in a skillet large enough to hold the fish in one layer.

Add the onion, garlic, parsley, and salt.

Bring to a boil over medium heat and cook 3 minutes.

Add the fish and cook, turning after 5 minutes.

Continue cooking 3 to 5 minutes more or until the fish is opaque in the thickest part.

Remove the fish and cool completely; then break the fish apart by hand into small pieces, and put in a bowl.

Add the cooked carrot and about ½ cup of the avocado salsa to the bowl.

Toss gently to mix.

Adjust salt.

Mound the fish on a round serving plate.

Scatter the tomato, jalapeños, and cilantro over the top.

In a large saucepan, bring about 2 quarts water to a boil.

Add the octopus and ½ teaspoon of the salt.

Cover, and simmer over medium-low heat until tender, about 45 minutes to 1 hour.

Drain and cool the octopus; then cut into 3⁄4-inch pieces and put into a large bowl.

Add the oil, lime juice, vinegar, the remaining ½ teaspoon of salt, and pepper.

Stir to mix.

Cover and refrigerate at least 1 hour and up to 6 hours.

Shortly before serving add the tomatoes, onion, jalapeños, garlic, cilantro, and avocado.

Toss gently.

Make a bed of lettuce on a platter.

Mound the salad on the lettuce.

In a small bowl, whisk together the mustard, vinegar, and orange juice.

Gradually whisk in the oil.

Season with salt and pepper.

Reserve.

Bring a large pot of salted water to a boil.

Add the lobster tails and cook 8 minutes.

Cool in cold water.

Drain; then cut the shells open and remove the meat.

Cut the lobster meat crosswise and put into a bowl.

Mix lobster with 1½ tablespoons of the reserved dressing and set aside.

In another bowl, mix the greens and avocado with the remaining dressing.

Adjust salt.

Divide the salad among 4 serving plates.

Arrange the lobster meat evenly on top of each salad.

Garnish with tomato wedges.

Serve.

In a medium saucepan, bring about 1 quart of water to a boil.

Add the scallops, reduce the heat to low, and cook the scallops until just opaque throughout, 45 to 50 seconds.

(Do not overcook.

) Cool under running water.

Drain well, and put in a bowl.

Stir in 1 tablespoon of the lime juice.

Set aside.

In a large bowl, put the lettuce, avocado, orange, serrano, cilantro, and the reserved scallops.

Add the remaining 2 teaspoons of lime juice, oil, vinegar, and salt.

Toss gently to coat the salad with the dressing.