• Lightly cooked shrimp, clams, scallops, singly or in combination, to half-fill glass
• Clam juice as needed
• Chilled Clamato juice, sangrita, or tomato juice
• Ice-cold Mexican beer, as needed
• ½ ounce blanco tequila
• Half a lime

Prepare a 12-ounce glass as for michelada. Fill the glass half full of seafood and add enough clam juice to barely cover the seafood. Add 1 inch of Clamato, sangrita, or juice. Fill the glass with beer and serve the rest of the beer on the side. Carefully float the tequila on top of the drink and squeeze the lime over all; do not stir. Garnish with a cucumber or jicama stick. Serve with a spoon, hot sauce, and more limes.