Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined (preferably cooked)
  • 1 medium cucumber, diced
  • 1 ripe avocado, diced
  • 1 small red onion, finely chopped
  • 1 cup (150 g) cherry tomatoes, halved
  • 1-2 jalapeño peppers, finely chopped (adjust for spice level)
  • ½ cup (15 g) fresh cilantro, chopped
  • ½ cup (120 ml) fresh lime juice (about 4-5 limes)
  • 1 cup (240 ml) ketchup
  • 1 tbsp (15 g) Worcestershire sauce
  • 1 tbsp (15 g) hot sauce (e.g., Cholula or Tabasco)
  • Salt and pepper, to taste

Instructions:

  1. If using raw shrimp, bring a medium pot of salted water to a boil. Add shrimp and cook until they turn pink (about 2-3 minutes). Drain and chill.
  2. For cooked shrimp, rinse under cold water to remove any residual heat, then pat dry.
  3. Dice cucumber, avocado, and cherry tomatoes. Finely chop red onion and jalapeños. Chop cilantro.
  4. In a large mixing bowl, combine lime juice, ketchup, Worcestershire sauce, hot sauce, salt, and pepper. Whisk until well blended.
  5. Add shrimp, cucumber, avocado, onion, tomatoes, jalapeño, and cilantro to the sauce. Gently toss to combine, ensuring the shrimp and vegetables are coated.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Spoon the mixture into serving glasses or bowls. Garnish with extra cilantro if desired and serve chilled.