Norm's Shrimp Ceviche

Many years ago I knew a guy named Norm.  Norm was a tall, lanky white man in his mid-50's with bowed legs, silver hair, and a handlebar mustache.  He wore heavy duster coats and cowboy hats all the time, even in Phoenix's 100 degree heat. 

Norm was a boyfriend of a friend of ours.  He was hilarious.  He went to a college bar with us once to hear a death metal band, and was totally moshing on the dance floor in his coat, hat, and silver-tipped boots.  The college kids loved him.

When Norm wasn't moshing or helping his irresponsible daughter move for the 1, 546th time (that's another story for another day) he was making Shrimp Ceviche.  And for that I will always be thankful.

Recently I've been thinking about Norm.  Sometimes you will cross paths with a person, and then you'll never see them or hear from them again.  I wonder what ever happened to good old Norm.  I wonder if he's still living in Phoenix, or if his daughter ever stopped moving around so much.  Maybe he's on Facebook.  I'll never know.  But Norm-  thank you for the good times.  Thank you for loaning me that George Strait CD. (I never did return it.)  And thanks for the Ceviche.

2 lbs. small, cooked shrimp* (tails off)
1 small red onion, diced
1 jalapeno, seeded and finely minced (add more if you like the heat!)
1 English cucumber, peeled and diced
1/3 cup finely chopped fresh cilantro, plus a few sprigs for garnish
2 lemons or limes, juiced
1/2 to 2/3 cup Clamato juice
hot sauce, dash or so
1 ripe avocado, peeled, pitted and cubed
1 to 2 Roma tomatoes, small dice (optional, Norm didn't always add tomatoes)
chopped scallion, for garnish (optional)

*You can use fresh shrimp for this recipe, simply do a quick boil in salted water until the shrimp are white.  You can add a little lemon juice to the water.  Allow shrimp to cool completely before mixing the Ceviche.

In a large mixing bowl, combine shrimp, onion, jalapeno, cucumber, avocado, tomatoes (if using) and cilantro.  Add hot sauce, lemon/lime juice and Clamato juice.  Gently toss to avoid smashing the avocados.  Cover with plastic wrap and allow to chill in the refrigerator 20-30 minutes.  Garnish with cilantro sprigs and scallions.  Serve cold with tortilla chips.  Norm was particularly fond of the Tostitos scoops with this Ceviche.