Ceviche de Camaron: Shrimp Ceviche "Cocktail" Recipe - (4/5)

Ingredients

• 1 1/4 cup plus 2 tablespoons fresh lime juice
• 1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
• 1/2 medium white onion, chopped into 1/4 inch pieces
• 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
• 1/2 cup ketchup
• 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
• 1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
• 2 small ripe avocado, peeled, pitted and cubed
• Salt
• Several lime slices for garnish
• Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving