If your octopus is raw, simmer in salted water with a bay leaf for 45–60 minutes until tender; cool and slice into 1–2 cm bite-sized pieces. If using pre-cooked octopus, cut into bite-sized pieces and pat dry.

Combine seafood

Place the cooked octopus pieces and cooked shrimp in a large mixing bowl. Add 60 ml fresh lime juice and 1 tsp sea salt. Toss gently to coat and let marinate in the refrigerator for 10–15 minutes while you prepare the rest of the ingredients.

Vegetables & Fruit

Prepare vegetables and avocado: dice red and green bell peppers into small uniform pieces (about 1/4 inch), finely mince red onion, chop cilantro, and dice the avocado. Add all to a bowl and gently mix so the avocado doesn't mash. Keep chilled until assembly.

Olives & Nuts

Prep olives and almonds: slice pitted green olives and toast slivered almonds in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly golden. Cool slightly.

Aji Verde Sauce

Make the aji verde: In a blender or food processor combine 0.5 cup cilantro, the jalapeño or aji amarillo (stemmed and seeded for milder heat), 1 garlic clove, 2 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 15 ml lime juice, 30 ml olive oil, 0.25 tsp ground cumin, 0.5 tsp salt, and 0.25 tsp black pepper. Blend until smooth. Taste and adjust seasoning or acidity with more lime or salt. If too thick, add 1–2 teaspoons water or more olive oil to reach a pourable consistency.

Assembly

Combine all components: Drain any excess liquid from the marinated seafood. Gently fold the peppers, red onion, olives, toasted almonds, and chopped cilantro into the octopus and shrimp. Fold in the diced avocado carefully so it remains chunky.

Dress the cocktail: Spoon 3–4 tablespoons of the aji verde sauce over the assembled mixture and toss gently to coat. Add additional lime juice or salt to taste. The cocktail should be bright and slightly saucy but not watery.

Chill and serve: Refrigerate the cocktail for 10 minutes to let flavors meld (optional), then portion into chilled bowls or cocktail glasses. Garnish with extra chopped cilantro or micro cilantro, a sprinkle of toasted almonds, and lime wedges on the side.