Tostada Topping: Avocado-Dressed Shrimp a la Mexicana - Rick Bayless

Ingredients

• 12 ounces (about 2 1/2 cups) medium-small, peeled-and-deveined cooked shrimp
• 1 medium white onion, chopped into 1/4-inch pieces
• 1 large tomato, chopped into 1/4-inch pieces (you should have a generous cup)
• 1/4 to 1/3 cup fresh lime juice
• Fresh hot green chile to taste, (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped
• 1 medium avocado pitted, flesh scooped from the skin and chopped
• 1/3 cup (loosely packed) chopped fresh cilantro plus a little extra for garnish
• Salt