Mexican Shrimp Cevich

Ingredients:

• Salsa Tordilla Chips: 1 pack
• Bay leaf: 1 piece
• Lemon zest strip: 1 piece
• Salt and ground black pepper: As needed
• Onion: 1/2 piece
• Shrimp (cleaned): 200 g
• Avocado: 1 piece
• Cucumber: 1 piece
• Tomatoes (filleted): 3–4 pieces
• Radishes (chopped): 2 pieces
• Cilantro (chopped): 3 tbsp
• Red onion (diced): 1 piece
• Hot jalapeno pepper: 1 piece
• Ketchup sauce: 4 tbsp
• Worcestershire sauce: 1 tbsp
• Hot sauce: As needed
• Fresh lemon juice: As needed
• Plain non-alcoholic beer: 1/2 cup
• Tomato juice: 1/2 cup

Instructions:

1. In a pot of boiling water, add bay leaf, lemon zest, onion, salt, and pepper. Add shrimp and boil for 5 minutes, then drain immediately.
2. In a bowl, combine diced avocado, cucumber, tomato fillets, radishes, cilantro, red onion, and jalapeno.
3. Whisk ketchup, Worcestershire sauce, hot sauce, lemon juice, non-alcoholic beer, tomato juice, salt, and black pepper. Stir chilled shrimp into the liquid and refrigerate for 1 hour to allow flavors to meld. Pour into bowls, top with Salsa Tordilla chips, and serve cold.