1 lb raw shrimp, peeled and cleaned

Juice of 8 large limes, divided

2 serrano peppers, divided

1/3 medium red onion, thinly sliced

1 handful fresh cilantro

1 handful fresh parsley

2 Persian cucumbers, sliced into rounds

1 large avocado, sliced

1–2 tsp Cholula Original Hot Sauce

Cholula Original Hot Sauce, for finishing

Flaked sea salt, to taste

Fresh cilantro leaves, for garnish

2 tbsp Cholula Original Taco Seasoning

2 cups masa harina

1 1/2 cups warm water, plus more as needed

Neutral oil, for frying

Cholula Original Taco Seasoning, for finishing

Mix the masa harina and taco seasoning. Gradually add the warm water until a soft, workable dough forms. Divide and press into about twenty 5–6 inch tortillas. Cook on a hot comal for 30 seconds on the first side, flip, then flip two more times, cooking slightly longer than a normal tortilla so they become dry and firm. Let cool, then cut each tortilla into thirds.

Heat neutral oil to 350°F. Fry the tortilla pieces until crisp and lightly golden. Transfer to a wire rack and immediately season with additional taco seasoning.

Thinly slice the red onion. Cut the cucumbers into rounds and slice the avocado. Butterfly the shrimp. Halve one serrano for the aguachile and thinly slice the second for topping.

Season the shrimp with flaked sea salt and the juice of 7 limes. Refrigerate for 4–5 minutes. Drain the shrimp, reserving the lime juice, and keep the shrimp cold. In a separate bowl, toss the sliced onion with the juice of the remaining lime.

Blend the reserved lime juice with the halved serrano, cilantro, parsley, and 1–2 teaspoons of hot sauce until smooth. Add a splash of water only if needed to get it moving.

Arrange the cold shrimp on a platter and pour the aguachile over the top. Add cucumber, lime-marinated onion, avocado, sliced serrano, and cilantro. Finish with flaked sea salt and more hot sauce. Serve immediately with the seasoned corn chips. Cold aguachile, hot-day energy.