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### Instructions
1. **Prepare the Sauce:**
In a large mixing bowl, whisk together the ketchup, tomato juice, lime juice, and hot sauce. Season with a little salt and pepper. Adjust heat and acidity to your taste.
2. **Mix the Ingredients:**
Add the cooked shrimp, tomatoes, onion, cucumber, jalapeño (if using), and cilantro to the bowl. Stir gently until well combined.
3. **Chill:**
Refrigerate the mixture for at least 30 minutes to let the flavors meld. Just before serving, gently fold in the diced avocado.
4. **Serve Cold:**
Spoon the cocktail into small cups or bowls, garnish with extra cilantro or lime if desired, and serve with crackers or chips on the side. Enjoy with an ice-cold beer or margarita for the full experience!
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### Tips & Variations
* **Make it ahead:** It tastes even better after chilling for a few hours. Just add avocado right before serving.
* **Seafood mix:** Add cooked octopus, scallops, or imitation crab for a seafood cocktail variation.
* **Low-carb option:** Serve in lettuce cups or with sliced cucumber rounds instead of chips.
* **Spice it up:** Add more jalapeño, a dash of cayenne, or a smoky chili sauce for extra heat.
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### A Perfect Warm-Weather Dish
**Mexican Shrimp Cocktail** is a must-try appetizer that’s equal parts refreshing and flavorful. It’s light yet satisfying, spicy yet cool, and always a hit at parties or as a make-ahead meal. If you’re looking to impress your guests—or just treat yourself—this dish delivers with every tangy, juicy bite.
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Want to turn this into a printable recipe or need a low-spice version for kids? Let me know and I’ll adjust it for you!
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