Pound cilantro roots, garlic and chilies in a mortar or blender coarsely. Add sugar, lime juice, salt and blend well, set aside. Bring a pot of water to a boil over high heat. Put squids in a strainer, lower the strainer into the water and boil briefly just until the squids are cooked (Do Not overcook). Lift the strainer up and drain well. Pour the squids into a mixing bowl and set aside. Bring the water to a boil again and repeat the boiling steps with the fish fillets and mussels. Com- bine the squids, fish, mussels and the dressing well. Add mints and celery leaves and mix briefly. Serve immediately, alone or with cooked rice (goes well with alcoholic beverages).