Add enough lime juice making sure all of the shrimp is covered with it. I recommend you use a citrus squeezer for easiness!
Cover the shrimp’s container with plastic wrap and refrigerate for at least three hours but preferably overnight.
While the shrimp is marinating, start cutting the veggies and place in refrigerator.
When the shrimp is cooked through (it will be pink), combine it with all of vegetables (except avocado), clamato juice, salt & pepper and mix well.
Serve on tostadas or in a bowl to enjoy with saltines or corn tortilla chips. Mix in some hot sauce and/or ketchup to individual servings if desired