- Place lime rind, half the lime juice, half the olive oil, and garlic in a bowl. Stir to combine. Season with salt and pepper. Add Red Hot Fremantle Octopus and toss well to evenly coat. Cover and marinate for 5 minutes.
- Combine mango, avocado, onion, coriander, and remaining lime juice and oil in a bowl. Season with salt and pepper.
- Drain the marination from Red Hot Fremantle Octopus and add to mango mixture with spinach. Toss gently to combine.
- Serve in a bowl with lemon wedge. Enjoy.