Peel and devein the shrimp.
Wash and rinse the shrimp.
Chop into 1-inch size pieces.
Pour 1 cup lime juice over the shrimp. It’s about 10 key limes.
Cover and refrigerate the shrimp.
Meanwhile, chop the tomato, cucumber, jalapeño, onion, and cilantro.
Take shrimp out of the refrigerate.
Add the tomato, cucumber, jalapeño, onion, cilantro, and salt to the shrimp.
Cover again and return to the refrigerator.
When the shrimp are pink, it is ready.
Serve and top with avocado.