Into medium glass bowl or stainless-steel bowl, add shrimp, 1 ¾ cups lime juice and sea salt. (The lime juice should cover the shrimp and allow them to float freely; this will ensure the shrimp “cook” evenly.) Cover and refrigerate for 3 to 3 ½ hours or until shrimp turn opaque through to the center and they are slightly firm. Drain.

Into another medium bowl, add serrano pepper, cucumber, tomato, clamato, onion, cilantro, remaining 1/4 cup lime juice, salt and pepper; toss to coat. Stir in shrimp until combined. Fold in avocado.

Serve ceviche with SANTITAS^® Yellow Corn Tortilla Chips and hot sauce.