Ceviche de Camaron: Shrimp Ceviche Cocktail

Ingredients

• 1/2 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
• N/A fresh cilantro sprigs
• 1/2 cup ketchup
• 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
• About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
• 1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
• 1 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

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