1-First, if you’re using raw shrimp, bring 1 quart of heavily salted water to a boil. You can add flavors like sliced onion, garlic cloves, bay leaves, and black pepper for extra taste, letting it simmer for about 10 minutes. Once boiling, add the shrimp, cover the pot, and remove it from the heat as soon as the water starts bubbling again.

2-Save 1/3 cup of that cooking liquid for the sauce, then drain the rest and let the shrimp steam off the heat until it’s cooked through. Cool the shrimp completely, maybe by dunking it in ice water for a crisp texture, and drain it well. This step, which takes just a few minutes, helps avoid overcooking and keeps things tasty.

3-Next, in a bowl, combine the ketchup, fresh lime juice, clam juice or the saved broth, hot sauce, and olive oil. Add salt if it needs it, then mix in the cooled shrimp, chopped onion, and cilantro. Gently fold in the cubed avocado to keep it creamy.

4-If you’re not serving right away, pop it in the fridge to chill. Finally, serve it in glasses or bowls, garnished with extra onion and cilantro, alongside tostadas, chips, or crackers. This whole process fits into about 30 to 45 minutes, making it easy for home cooks or students.