Shrimp in a tangy tomato and hot sauce base with crunchy cucumber.
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Place the chopped raw shrimp in a glass bowl and cover completely with the fresh lime juice.
Cover the bowl and refrigerate for about 20 to 30 minutes, or until the shrimp turn pink and opaque.
In a separate large mixing bowl, whisk together the tomato juice, ketchup, and hot sauce until smooth.
Drain about half of the lime juice from the shrimp bowl, then add the shrimp to the tomato mixture.
Stir in the diced cucumber, red onion, jalapeƱo, and cilantro until well combined.
Season the mixture with salt and black pepper to taste, adjusting the hot sauce if you prefer more heat.
Chill the ceviche in the refrigerator for another 15 minutes to allow the flavors to meld.
Serve chilled in glasses or bowls with salty crackers or crispy corn tostadas on the side.
