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In a large bowl, combine the chopped Spanish onion and lime juice. Let sit for 5 minutes to soften the onion’s sharpness.
Add the chilled shrimp, chopped tomatoes, cucumber, celery, and jalapeno pepper to the bowl. Mix gently.
Season with salt and black pepper, stirring well.
Pour in the tomato and clam juice cocktail, ketchup, and hot pepper sauce. Mix until all ingredients are well combined.
Fold in the chopped cilantro leaves and avocado pieces carefully to avoid mashing the avocado.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Serve chilled, optionally with tortilla chips or on its own as a refreshing appetizer.
Serving & Storage Tips:
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