1In a large bowl, add in shrimp pour in the lime juice and sprinkle the salt, making sure all the shrimp are submerged in the lime juice. Cover the bowl and place in the fridge for 30 minutes.
2After the shrimp have cooked for 30 minutes, reserve ½ cup of the lime juice and drain the rest.
3In a blender, blend in the reserved ½ cup lime juice, garlic, soy sauce, salsa maggi and onion powder. Blend until smooth and strain in a bowl, Mix in 1/2 cup tatemada Habanero Salsa.
4Mix the shrimp, red onion, cucumber and aguachile sauce.
5To assemble, lay down the mix on the center of the plate. Top with avocado and a pinch of salt. Serve with Tatemada Oven Baked maíz Totopos.
