Aguachile de Cueritos

Crush the chiles de arbol and chiltepin pepper with the garlic cloves and the juice of one lime in a molcajete. Add the juice of the remaining limes. Cut the cueritos (pickled pork skin) into small pieces or dice, and add them to the molcajete. Add the thin slices of red onion and mix well. Cut both ends off the cucumber, peel off half of its skin, slice it into thick slices, and add it to the molcajete. You can decorate by arranging the cucumber slices around the molcajete or mix everything together. Peel the jicama, cut it into dice or strips, and add it to the molcajete on top of everything or mix it in. Enjoy with tostadas. Tip: spread mayonnaise on a tostada and serve the aguachile on top.