Place octopus in a small pot covered with water and add cut lime, salt to taste, thyme, peppercorns and onion. Bring to a boil then reduce to a simmer. Cook for 45 minutes. When cooked, remove from water and set aside to cool. Reserve water. Slice seacat and leave tentacles ends whole.
Be sure that fish is all diced same size to ensure even cooking. Bring a small pot of salted water to a simmer and add snapper and Dorado. Cook only for 1 minute then remove from water and cool.
Combine all the remaining ingredients in a small bowl except plantain, avocado and oil. Add 3 tablespoons of the vegetable oil to the mix and season with salt and pepper. Add 4 tablespoons of the reserved seacat cooking water too, mix well and refrigerate mixture.
Pre-heat the remaining vegetable oil to 170C. Peel and slice the plantain paper thin, lengthwise. Gently place into the oil and fry until golden. Drain plantain on absorbent paper and set aside to cool. Season plantain with sea salt before it dries completely.
Cut a small slit from the middle of each roti and roll into a cone. Place each roti cone into the paper cones and place them inside a shot glass to hold them upright. Remove the mixture from the fridge and divide evenly between the 4 roti cones. Top with avocado and breadfruit chips. Serve immediately.