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.

Prepare the bell pepper sauce, adding the tomato and the serrano chile to the blender when puréeing the sauce.

Strain the sauce as directed in the recipe.

Adjust salt.

Cover and refrigerate the sauce until cold.

In a large nonstick skillet, heat the oil over medium heat and cook the scallops, turning once, just until firm, (but do not brown), about 1 minute.

Transfer to a plate to cool.

Add salt and drizzle with half of the lime juice, turning to coat.

Drizzle the remaining lime juice on the avocado slices.

To serve, pour about ⅓ cup of the red pep- per sauce in the center of each of 4 salad plates.

Tilt the plates to pool the sauce.

Arrange the avocado slices equally on the sauce, in a fan shape, among the plates.

Arrange the scallops equally on top.

Garnish each plate with a sprig of cilantro.

Wipe the chiles with a damp paper towel to remove dust.

In a hot dry skillet warm the chiles briefly until they soften and are pliable.

Slit the chiles down 1 side, seed, and devein, leaving the stems intact.

Reserve.

In a medium saucepan, bring to a boil the vinegar, water, brown sugar, bay leaf, allspice berries, and oregano.

Remove the pan from the heat.

Add the reserved chiles, fresh mint, and olive oil.

Cover and marinate at room temperature, turning gently once or twice, 6 to 8 hours.

About 1 hour before serving, mix the tuna, mayonnaise, and lime juice in a medium bowl.

Drain the chiles and discard the marinade.

Stuff the chiles equally with the tuna.

The marinated chiles are fragile, so handle very gently to prevent tearing them.

Place 1 stuffed chile on each of 4 serving plates.

Garnish with lettuce leaves.

Sprinkle with crumbled cheese and chopped cilantro.

Cut the core out of the tomatoes.

Stand 1 tomato, cored side up, on a flat surface.

With a sharp knife, cut from the top straight down to within 1 inch of the bottom into evenly spaced 4 segments or into 8, if desired.

Gently spread open like petals.

Repeat until all are cut.

Set aside.

In a bowl, mix the tuna, mayonnaise, capers, and chiles.

In another bowl, toss the spinach, oil, vinegar, and salt together.

To assemble the salads, divide the spinach evenly among 4 serving plates.

Place 1 tomato in the center of each plate on the bed of spinach.

Spoon the tuna mixture equally inside each tomato cavity.

Sprinkle with chopped parsley.

In a large bowl, break up the tuna into small pieces with a fork.

Add all of the remaining ingredients and toss to mix.

The salad can be covered and refrigerated up to 4 hours for best flavor.

In a large bowl, put all of the ingredients, except the eggs and cheese.

Toss well to mix.

Taste for salt.

Divide the salad among 4 serving plates.

Garnish each salad equally with the egg wedges, and sprinkle with cheese.

Prepare mayonnaise, if using.

Then, in a medium skillet, heat vegetable oil to a depth of about ½ inch.

Fry the tortillas, 1 at a time, turning, until crisp and golden brown on both sides.

Drain on paper towels.

(This can be done ahead.

)

In a large bowl, stir together the tomato, avocado, onion, serrano chile, cilantro, and lime juice.

Add the crabmeat and salt.

Toss gently to combine.

To assemble, put 1 crisp tostada on each of 4 plates, and divide the lettuce equally among the tostadas.

Spoon the crab mixture equally on top.

Add a dollop of chipotle mayonnaise and serve at once.