Once the octopus leg has defrosted, slice it thinly, then mix with lime juice, salt, pepper, diced red jalapeño chillies, spring onions, celery and extra virgin olive oil. Mix together and leave to marinate for 15 minutes. Cut the mango into small cubes, mix with fresh tomato, spring onion, Tabasco sauce, salt and pepper. Make an infusion with the hibiscus flowers, reduce, then leave to cool. Drizzle the hibiscus infusion over the plate; place the octopus salad in the centre, add sliced avocado and the mango tartare. Top the octopus with wakame seaweed salad. You can garnish with roe.