Shrimp with Salsa Avocado and Chips
Ingredients
- 2 medium tomatoes, chopped (1 cup)
- 1/4 cup chopped white onion
- 1/4 cup finely chopped cilantro
- 1 to 2 teaspoons chopped fresh serrano chile, including seeds
- 2 tablespoons ketchup
- 2 to 3 tablespoons fresh lime juice, divided
- 1 pound peeled cooked shrimp, cut into 1/2-inch pieces
- 2 (6- to 8-ounces) firm-ripe avocados
- 2 cups shredded green cabbage
- 1/2 cup coarsely crumbled tortilla chips
- Equipment: 4 (16-ounces) wide jars or containers with lids
- Accompaniment: tortilla chips
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