- red onion, and cucumber.
- If using, cube the avocado just before serving to prevent browning.
- Mince the jalapeños and chop the cilantro.
- Mix the Cocktail:In a large bowl, combine the diced tomatoes, red onion, cucumber, jalapeño, and cilantro.Add the lime juice and tomato juice, stirring to combine. Season with hot sauce, salt, and pepper.Fold in the poached shrimp gently, making sure they don’t break apart.
- In a large bowl, combine the diced tomatoes, red onion, cucumber, jalapeño, and cilantro.
- Add the lime juice and tomato juice, stirring
Zesty & Chilled Mexican Shrimp Cocktail
