If using whole shrimp, ensure they are peeled, deveined and tails removed. Flake cooked white fish into bite-sized pieces. If using octopus or squid, slice into bite-size pieces. Pat all seafood dry with paper towels to remove excess moisture.

Place all prepared seafood (shrimp, crab meat, flaked fish, and optional octopus/squid) in a large mixing bowl and gently toss to combine.

Vegetables & Fruit Preparation

Seed the tomatoes: cut in half, scoop out seeds and excess liquid, then finely dice. Add diced tomatoes to the bowl with the seafood.

Finely dice the red onion and green bell pepper. Peel, seed and dice the cucumber. Add onion, bell pepper, cucumber and chopped cilantro to the bowl with the seafood and tomatoes.

If using avocado, wait to dice it until just before serving to prevent browning; set aside separately.

Dressing & Seasoning

In a separate small bowl or jar, whisk together the fresh lime juice, fresh orange juice, extra-virgin olive oil, ketchup or cocktail sauce, Worcestershire sauce, hot sauce, salt and black pepper until smooth and slightly emulsified.

Taste the dressing and adjust seasoning: add more salt, pepper, or hot sauce as desired. The dressing should be bright, tangy and slightly sweet.

Pour the dressing over the seafood and vegetable mixture. Gently fold everything together with a rubber spatula or large spoon until evenly coated, taking care not to break up the seafood too much.

Marinating & Final Assembly

Cover the bowl and refrigerate the salpicón for 20–30 minutes to allow flavors to meld (up to 1 hour is fine). Do not marinate much longer if avocado will be mixed in, to avoid discoloration.

Just before serving, fold in the diced avocado (if using). Adjust final seasoning with additional lime juice, salt or hot sauce to taste.

Serve chilled: spoon the salpicón into lettuce cups, onto tostadas, or alongside crackers. Garnish with additional cilantro and lime wedges.