peeled and deveined
plus more to taste
Cut each shrimp into around four tiny pieces. Place in large bowl.
Add the limes, clamato, and soy sauce. Make sure the juice comes just a little above the surface so it all cooks evenly. If needed, add more lime.
Let sit in fridge for at least an hour until the shrimp is cooked through.
Chop the onion, peppers, cilantro, and cucumber. Add to the shrimp mixture.
Add salt and pepper to taste.
Serve on a tostada with mayonnaise and avocado for a delicious Sinaloan treat.