Seafood topping for the huaraches:
* 2 and 1/2 lb. lobster tails
* 1/2 lb. sea bass fillets,
* 1/2 lb. fillets of red snapper,
* 1 lb. scallops
* 1/2 lb. shrimps, peeled and deveined
* 1/2 lb. Nopal cactus pads, spines removed and chopped in cubes
* 1 lb. red tomatoes
* 1 and 1/2 lb. calabaza squash
* 2 romaine lettuce heads
* 1/2 cup olive oil
* 3 tablespoons butter
* 1/2 teaspoon freshly ground pepper
* 2 teaspoons salt
* 12 huaraches, which you can make following this huaraches recipe...
* 1/2 lb. corn tortillas
* 1 lb. bean puree

For the cilantro sauce:
* 1 and 1/2 cup sour cream
* Plenty of fresh cilantro
* 1 teaspoon salt
* a pinch pepper

For the red salsa:
* 1/2 lb. red tomato
* 2 bunches cilantro
* 1 serrano chile
* 1/2 onion
* 1/4 cup lemon juice
* 1 teaspoon salt
* a pinch white pepper

Preparation:

1) Preparing the seafood toppings for the Huaraches: Cut into small cubes all seafood and fish, then cut the nopales and the tomatoes into small cubes. Cut the pumpkin in cubes and boil in salted water, until tender. Cook the nopales in boiling water with a piece of copper into the pan. Cook the lobster tails for 6 minutes in boiling salted water with thyme, bay leaf, black pepper and sliced ​​onion. Chop the lettuce lettuce very finely. Cut the tortillas in six wedges.

2) Heat a pan with a bit of olive oil and the butter, fry the seafood and the fish together for 3 minutes, add the tomatoes, nopales and squash, season with salt and pepper; reserve.

3) Discard the oil in the pan, then pour fresh oil and fry the tortilla wedges in the oil, drain on paper towels when they are crispy.

4) Preparing the Cilantro sauce: Throroughly wash the cilantro; blanch it in boiling water, cool in ice cold water, drain well; chop finely the cilantro and put it in the blender, add the sour cream and blend uniformely. Pour in a saucepan and boil for 8 minutes over low heat, season with salt and pepper.

5) Preparing the Red Salsa: Cut the tomatoes into small cubes, chop separately serrano chile, onion and cilantro. Finally mix all ingredients, season with salt and pepper, add the lemon juice.

6) Heat up the huaraches, spread some mashed beans over each one, add some shredded lettuce on top, arrange the mixed seafood and vegetables in an appetizing way, garnish with julienne of lettuce, then some totopos. Place the huaraches on a stylish service plate, set a few bowls on the table with the cream, red salsa and cilantro sauce, for your guests to help themselves.

Enjoy this delicious Seafood Huaraches meal!