Grill or broil the shrimp until cooked. Set aside until they cool and then chop the shrimp into a medium-size dice.
Clean the baby octopus, and boil for about 40 minutes in salted water, strain and grill. Set aside until they cool, and then chop the octopus into a medium-size dice.
In a large glass bowl mix the onion, tomatoes, habanero, orange juice, lime juice, and salt. Add the shrimp and octopus and mix. Cover very tightly with plastic wrap and refrigerate for 2 hours.
Add the avocado and carefully mix so the avocado doesn't fall apart. Serve in medium-size martini glasses garnished with an orange wedge, lime wedge, cilantro and julienne strips of crispy tortillas.
Recipe courtesy of Priscila Satcoff