Clean and devein all of the shrimp. Rinse under cold water. Divide into equal portions. To one half of the shrimp, you will butterfly them open and slice into two pieces. Transfer to a bowl. Season, to taste with salt and pepper. Squeeze in the juice of 2 limes. Stir well to combine. Cover and chill while you finish prepping.
Add the remaining shrimp and the tomato to a saucepan of simmering water. Remove the shrimp after 3 minutes. Let the tomato cook for another 5 minutes. Store the cooked shrimp in the refrigerator.
Slice the pulpo into small pieces. Set it aside. Transfer the cooked tomato to the blender jar. Add 1-2 habanero, all the chile piquin, if using, garlic, 1/2 c of the cooking water and salt and pepper, to taste. Blend on high until smooth. Set it aside.
Slice and deseed the cucumber. Slice into thin half moon shapes. Slice the onion into thin strips. Butterfly the cooked shrimp into two pieces as you did the raw shrimp.
Drain The lime juice from shrimp in the refrigerator. Combine all of the seafood with blended tomato sauce, onion, cucumber, cilantro, and the juice of the two remaining limes. Re-season with salt and pepper, to taste. Cover and chill for 20 minutes or until ready to serve. Serve with tostadas or chips.
