Peel cucumbers and cut the ends, then cut into 2 pieces each cucumber. If you using large cucumbers you might want to cut them into 3 pieces instead.
With a small knife make a deep cut into ⅔ of the cucumber and then rotate to make a circle.
Using a small spoon, scoop out the seeds and some pulp of the cucumber. Be careful not to scoop the base or your filling will fall through.
Prepare ingredients
Place a small bunch of potato and corn chips in a bag and, using a rolling pin, roughly crush them. Set aside.
Place Chamoy salsa on a plate and prepare another small plate with Tajín chili powder.
Assemble
Dip the rim of each cucumber cup first on the Chamoy salsa, then into the Tajín powder.
Place cucumber cups standing on a serving platter.
Working in layers, add first some crushed chips, then peanuts and last diced fruit. Try to make at least 2 layers of each, ending with some peanuts on top.
Now, pour in Clamato juice and Chamoy salsa on each cup.
Finish the platter by arranging the remaining chips, fruit and peanuts.
Squeeze some lime juice on top of everything and serve immediately.
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