Dice shrimp into approximately ¼" pieces then add to a medium-sized mixing bowl. Pour lime juice over the shrimp then add ½ tsp kosher salt—stir to coat the shrimp completely. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, stirring occasionally.

While the shrimp marinates, chop the cucumber, tomato, red onion, cilantro and jalapeño then combine in a separate medium-sized bowl. Cover and refrigerate until the shrimp is ready. You will know when the shrimp is "cooked" when it is opaque and firm—the same as if it had been cooked over heat. If you're nervous, pop the bowl in the microwave for a couple of minutes. That is sure to turn it pink!

Remove the shrimp and chopped veggies from the refrigerator then drain the shrimp. Discard the lime juice and add the shrimp to the vegetable mixture.

Pour the tomato juice and hot sauce over the ingredients then stir carefully to combine. Sample the mixture then season with salt and pepper to taste. If the ceviche is too sour, simply add a pinch of sugar to mellow out the flavor. Cover the bowl once again and refrigerate for at least 1 hour to allow the flavors to blend.

Just before serving, slice 1 avocado then place it along side the ceviche—you can also dice it then stir into the mixture. Serve your ceviche nice and cold with plenty of salty tortilla chips, or fresh cucumber slices if you’re going the super-healthy route. For an extra-naughty version of the snack, serve with crispy tostada shells spread with a light coating of mayonnaise. Enjoy!