Heat the butter in a large sauté pan over medium-low heat.
Add the onions, and cook, stirring until transparent, about 3-5 minutes.
Add the bell pepper, celery, and jalapeño, and cook, stirring, for 4 minutes.
Add garlic and sauté two minutes more.
Add the previously poached octopus, Worcestershire sauce, orange juice, and white pepper. Cover and cook five minutes, until the juice is absorbed.
Add the shrimp and cook one minute.
Remove from heat and pour unto a bowl. Add parsley, hoja santa, chives, and cheese, and mix well. Add sea salt to taste. Let cool.