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1
For the Aguachile: Clean the scallops by slicing off their tough muscles that run along one side and discarding the roe.
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2
Slice the seafood into small dice, about 1cm square.
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3
Pour the lime juice into an upright food blender, adding half the chilli, the fish sauce, salt, sugar and a 5 cm chunk of the cucumber.
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4
Blitz the whole lot, pour in the tequila and taste for seasoning.
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5
Depending on the heat of your chilli you may want to add the rest to the blender, or even add another one, but if you are using a Thai green chilli half may be enough.
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6
You are looking for an extremely hot marinade though, albeit one that you can actually taste.
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7
Add more fish sauce, salt or sugar if you think it needs it.
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8
Add the shallot to the mixture together with the cherry tomatoes and the scallops.
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9
Cut the rest of the cucumber in half lengthways, scoop out the seeds with a teaspoon, cut into slices about 1/2 cm thick and add to the marinade.
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10
Put in the fridge for between 30 minutes to 1 hour.
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11
When you are ready to eat, stir most of the garnish herbs into the aguachile.
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12
Ladle small amounts of it into small bowls (glass ones look very pretty).
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13
For the totpos: Cut stale tortillas into 6ths and fry in veg oil until crisp and golden.
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14
Drain from oil and sprinkle with salt.
