Heat a dry skillet on medium high. Add 1 clove garlic and 1 habanero pepper, turning occasionally until charred on all sides.
Add charred garlic, habanero pepper, 1/3 cup lime juice, 1 tbsp maggi, 2 tbsp soy sauce, 2 tbsp clamato, and half of the cilantro to a blender. Blend until smooth. Taste and adjust seasoning with more lime juice or soy sauce (limes vary in acidity and soy sauce varies in sodium).
In a mixing bowl, combine the blended marinade, 2 tins octopus in olive oil, 1 cucumber, and 1/2 red onion.
Serve immediately with tostadas, topped with remaining cilantro.
