Ceviche Rojo with Cooked Shrimp

Steps

1. 1
   Toast the cleaned garlic cloves and chiles in a dry pan for a few seconds until fragrant.
2. 2
   Transfer the toasted ingredients to a blender.
3. 3
   Add the lime juice, Clamato, ketchup, hot sauce, Maggi jugo, salt, and black pepper to the blender.
4. 4
   Blend until the sauce is smooth.
5. 5
   In a large bowl, combine the cooked shrimp, diced tomatoes, red onion, cucumber, mango, habanero, and cilantro.
6. 6
   Season with additional salt to taste.
7. 7
   Pour the prepared salsa roja over the shrimp mixture and toss gently to combine.
8. 8
   Add a bit more Clamato if desired to adjust the sauce consistency.
9. 9
   Taste and adjust seasoning as needed. Refrigerate for about 15 minutes before serving.
10. 10
    Serve over tostadas with avocado if desired.