Ingredients:

½ pound scallops, shrimp and tilapia (cut into small chunks)

2 lemons and limes (juiced)

1 orange (juiced) 

1 serrano pepper (diced)

1 avocado (diced)

1 tomato (seeded and diced)

½ cucumber (peeled and diced)

½ red onion (diced) 

1/cup chopped fresh cilantro

4 cloves garlic, minced

¼ cup tomato and clam juice cocktail

2 tablespoons white wine vinegar

1 teaspoon salt

1 teaspoon lemon pepper

½ teaspoon Worcestershire sauce 

¼ teaspoon ground white pepper

1/2 Bottle of Del Molcajete Original Habanero Hot Sauce Bottle


Preparation:

1. Slice the shrimp in half and remove any veins or tails. Place in a shallow serving dish. Squeeze with enough  lime to cover the shrimp. 

2. Sprinkle it with salt. Turn shrimp over as needed to cook both sides in the lime juice – this will take about 20-30 minutes.

3. Thinly slice the red onion, and slices of cucumber, place  it in a bowl and season generously with salt. Pour just enough water to cover the onions. Optional: Add a splash of white vinegar to enhance and bring out the red color of the onion.

4. In a blender, blend Del Molcajete Green Habanero Hot Sauce garlic clove, cilantro, jalapeño and serrano pepper, add salt  and lime and blend until smooth. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup.

5. Pour the aguachile marinade over the shrimp and toss to  coat. Drain the onions and scatter them over top, mixing them in slightly. Refrigerate for 30 minutes. This is best served cold!

6. When ready to serve, taste the salt. Add Del Molcajete Green Habanero Hot Sauce, avocado slices to  the top, scatter with fresh cilantro and Serve with tortilla chips.