seafood2 lbs
shrimp, scallop, squid; raw or cooked
 juice of 2 limes
 hot sauce to taste
 red onion1 each
small diced
 English cucumber 1/2 each
peeled and small diced
 small diced vegetable1 cup
radish, jicama, etc.
 jalapeno1 each
seeded and minced
 clam juice1 1/2 cups
 ketchup 1/2 cup
 chopped cilantro 1/4 cup
 juice of 1/2 orange
 Kosher salt and black pepper to taste
 avocado2 each
 fresh corn tortillas
cut into quarters
 rice bran oil for frying
For the Coctel
Bring a medium pot of lightly salted water to a simmer. Add the seafood and simmer for about 2 minutes, until just cooked through. Remove to an ice bath, then drain and chill until ready to mix. Reserve a cup of the cooking water and chill it.
Cut the seafood into small pieces. Combine with the onion, cucumber, diced veg, jalapeno, clam juice, ketchup, cilantro, citrus, and hot sauce. Season lightly with salt and black pepper. Chill until ready to serve. Once the cooking water has cooled at least to room temperature, add to the coctel until it reaches the desired consistency (it should have more liquid than a traditional ceviche). Adjust hot sauce and salt to taste and gently mix in the avocado right before serving.
For the Tortilla Chips
Heat oil to 350F. Fry cut tortillas until golden brown, drain and sprinkle lightly with salt.
To Serve
Spoon into rocks glasses and serve with chips and spoons.