Mexican Shrimp Cocktail

 

Ingredients
1 cup seaweed broth
1 pound plant shrimp
1/4 teaspoon dried Mexican oregano
1 cup diced English cucumber
1/2 cup diced celery
1/2 cup finely diced red onion
1/2 cup finely diced jicama
2 tablespoons jalapeno peppers, seeded, finely diced
1 1/4 cup diced, peeled, seeded ripe tomatoes, or quartered small cherry tomatoes
1/2 cup ketchup
2 freshly squeezed limes or to taste
freshly chopped cilantro to taste
Mexican hot sauce to taste
salt to taste
cayenne pepper to taste
1 large Hass avocado, cubed

Instructions
Cut shrimp into dice. Add to a large mixing bowl with diced vegetables, ketchup, broth, oregano, salt, cayenne pepper, and lime juice.
Mix well, and store in the refrigerator in a covered container til the next day.
When ready to serve, check for seasoning, and add diced avocado. Garnish with a whole shrimp and fresh cilantro.
Enjoy!