⅓ cup Spanish onion, chopped

¼ cup freshly squeezed lime juice

1 pound chilled cooked medium shrimp (peeled, deveined, and tails removed)

2 roma (plum) tomatoes, chopped

1 cucumber, finely chopped

1 stalk celery, finely chopped

1 jalapeno pepper, seeded and finely chopped

2 teaspoons salt

2 teaspoons ground black pepper

1½ cups chilled tomato and clam juice cocktail 

1 cup chilled ketchup

1 bunch fresh cilantro (stems discarded and leaves chopped)

2 tablespoons hot pepper sauce 

2 avocados (peeled, pitted, and chopped)

 

In a small bowl, mix the chopped onion with the lime juice and let it stand for 10 minutes.

In a medium bowl, combine the shrimp, tomatoes, cucumber, celery, jalapeno, salt, and black pepper. Stir until thoroughly mixed.

In a separate bowl, whisk together the tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce. Stir this mixture into the shrimp mixture.

Gently fold in the chopped avocados and the onion-lime mixture.

Cover and chill the cocktail for at least 1 hour to allow the flavors to meld together.

Serve and enjoy your refreshing Mexican shrimp cocktail!