- onion, and cucumber.
- If using, cube the avocado just before serving to prevent browning.
- Mince the jalapeños and chop the cilantro.
- 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.
- Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to fuse.
- Just before serving, fold in the avocado and, if desired,
