If using raw octopus, simmer in salted water until tender (45–60 minutes), then cool and chop. Ensure shrimp are cooked and chilled; if raw, poach in simmering salted water until pink (2–3 minutes) then cool. Shuck oysters if not already. Combine cooked shrimp, chopped octopus, oysters, and optional imitation crab in a large mixing bowl.

Liquid base & seasonings

Make cocktail sauce

In a separate bowl whisk together tomato juice, fresh lime juice, orange juice, ketchup, Worcestershire sauce, hot sauce, and prepared salsa until smooth. Taste and season with sea salt and black pepper. Adjust hot sauce, lime, or salt to preference — the base should be bright, slightly tangy, and moderately spicy.

Marinate seafood

Pour about two-thirds of the cocktail sauce over the seafood mixture, tossing gently to coat all pieces. Cover and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to meld. Reserve remaining sauce to adjust consistency or for serving.

Vegetables & herbs

Prep produce

While seafood marinates, dice the avocado, tomato, cucumber (if using), finely chop the red onion and cilantro, and mince the jalapeño if using. To keep avocado from browning, toss diced avocado immediately with a small squeeze of lime juice.

Shortly before serving, fold the diced tomato, red onion, cucumber, cilantro, and jalapeño into the marinated seafood. Gently fold in the avocado so it retains shape. If mixture looks too thick, add the reserved cocktail sauce a tablespoon at a time to reach desired consistency (cocktail should be saucy but not soupy).

Garnish & serving

Taste and adjust seasoning (salt, pepper, lime, hot sauce). Spoon the Vuelve a la Vida into chilled cocktail glasses, large bowls, or on tostadas. Garnish each serving with a lime wedge and extra cilantro. Serve with tostadas or crackers on the side and additional hot sauce on the table.