Ensure crab, shrimp, and octopus are cold. Pat each gently with paper towels to remove excess moisture. Pick through the crab meat for any shell fragments and break large lumps into bite-sized pieces.

Slice octopus and shrimp

If octopus pieces are large, slice into 1/4" rounds. If shrimp are whole and large, cut each in half lengthwise for easier eating. Keep seafood refrigerated while preparing the rest.

Dressing & Assembly

Make the dressing

In a medium bowl, whisk together lime juice, olive oil, chopped cilantro, diced shallot, minced jalapeño, sea salt, and black pepper until emulsified and seasoning is balanced. Taste and adjust salt or lime as desired.

Combine seafood with dressing

Gently fold the crab, octopus, and shrimp into the dressing, being careful not to break the crab lumps. Mix until seafood is evenly coated. Let rest in the refrigerator for 5–10 minutes to allow flavors to marry.

Add avocado and cucumber

Just before serving, fold in the diced avocado and cucumber gently so they retain shape and do not turn mushy. Adjust seasoning with a pinch more salt or a squeeze of lime if needed.

Plating & Serving

Spoon into serving dishes

Spoon the seafood cocktail into chilled small bowls, coupe glasses, or onto a chilled platter in small mounds (about 1/2 cup per serving).

Garnish

Top each serving with microgreens or chopped chives. Place lime wedges on the side and arrange black pepper crackers around the bowl or on a separate plate for guests to use for scooping.

Serve chilled

Serve immediately while chilled. Leftovers can be refrigerated up to 24 hours but are best the same day (avocado may brown; toss gently with extra lime if storing).