Cut the tilapia fillets into cubes and place them in a clear bowl.

Cut and squeeze the limes. Pour the juice over the tilapia and let it marinate to your liking. Set aside.

Fill a pot with salted water and bring to a boil.

Meanwhile, wash the vegetables. Dice the tomato and chili pepper, slice the onion, and set aside.

Add the peeled shrimp to the boiling water and cook until they turn pink, about 5 minutes. Remove from the water and let cool.

Once the tilapia is ready, drain any excess lime juice.

Add the chopped vegetables, tomato and clam juice cocktail, and the cooled cooked shrimp to the tilapia.

Season with salt and pepper to taste, add a few drops of Maggi seasoning sauce and hot sauce.

Serve with tostadas, tortilla chips, or saltine crackers.

In my family, we use the shrimp cooking broth: let it cool, strain it, and use it for seafood soup or as a snack with Japanese peanuts.