Begin by placing pre-cooked octopus on a cutting board. Slice into thin, bite-sized rings, about ¼-inch thick. Place in a large mixing bowl.

Finely chop red onion and cucumber, and halve the cherry tomatoes. Add to the bowl with the octopus.

In a separate bowl, whisk together lime juice, orange juice, and olive oil to create a marinade. Pour over the octopus and vegetables, stirring gently.

Season the mixture with salt, pepper, and optional chili pepper. Fold the ingredients together carefully.

Cover the bowl with plastic wrap and chill in the refrigerator for about 10 minutes.

Optionally, fold in diced avocado before serving. Spoon into bowls or onto tortilla chips and serve chilled.