“Fishy” Michelada - Rick Bayless

Ingredients

• 1 16-ounce bottle Clamato
• ½ to ¾ cup leche de tigre (the fish-flavored lime juice poured off the ceviche)
• 2 teaspoons Worcestershire
• 1 teaspoon Jugo Maggi (optional)
• About 2 teaspoons Mexican hot sauce like Valentina or Tamazula
• 1 lime and a small plate of coarse (Kosher) salt or spicy Tajín seasoning
• Ice
• 2 12-ounce Mexican beers (most people go for the light lagers like Modelo Especial)