Chop the raw shrimp and scallops (if necessary) into dime size pieces.
Place in bowl and cover with lime juice, stir in the tequila.
Mix, cover and refrigerate overnight. (This 'cooks' the seafood).
Chop all vegetables and herbs/spices (except the avocado) into pieces smaller than the seafood and mix with the 1/4 cup lime juice and tequila. Add Tabasco Sauce. Stir, cover and refrigerate overnight.
The next day drain the brine from the seafood. Pour the seafood into the vegetable mix. Toss. Serve with guacamole or sliced avocado, additional tabasco sauce on the side and tortilla chips.