Mexican Shrimp Cocktail

1/3 cup Yellow onion, chopped 

1/4 cup freshly squeezed lime juice 

1 pound chilled cooked medium shrimp – peeled, deveined, and tails removed 

2 roma (plum) tomatoes, chopped

1 cucumber, finely chopped

1 stalk celery, finely chopped 

1 jalapeno pepper, seeded and finely chopped 

2 teaspoons salt 

2 teaspoons ground black pepper 

1 1/2 -2 cups chilled tomato and clam juice cocktail (such as Clamato)

1 cup chilled ketchup

1 bunch fresh cilantro – stems discarded and leaves chopped 

2 tablespoons hot sauce

2 avocados – peeled, pitted, and chopped

Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.