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Clean, devein, and butterfly 1 lb of shrimp.
Place the shrimp in a bowl and squeeze in the juice of 10 limes. Adjust the amount if your limes aren't very juicy.
Mix the shrimp well and add 10-12 dashes of Salsa Maggi. Stir again.
Cover the bowl with plastic wrap and refrigerate for 30-40 minutes.
Peel 2 cucumbers, leaving some peel if you prefer. Deseed and cut into half-moons.
Transfer the cucumbers to a large bowl that can fit both the shrimp and the veggies.
Thinly slice 1 red onion (a mandolin works best for super-thin slices).
In a blender, combine 2 jalapeños, 1 serrano pepper, a small bunch of cilantro, a small chunk of purple onion, and 3 garlic cloves.
Add 1 teaspoon of salt and about 10 dashes of Salsa Maggi.
Use the lime juice from the shrimp to blend everything until smooth.
Move the shrimp to the larger bowl with the cucumbers and onions.
Add the salsa and mix everything well.
Serve the TostiAguachiles in a green Tostitos bag (cut the side open and fill it up).
Top with sliced avocado and El Yucateco hot sauce.