Fill a pot with water, bring it to a rolling boil, and add the shrimp. Let them cook for about 5–7 minutes until they turn pink and opaque.

While the shrimp cool, toss diced tomatoes, cucumber, red onion, lime juice, clam juice, and avocado in a mixing bowl.

Once shrimp have cooled completely, chop them into bite-sized pieces and gently fold them into the vegetable mixture.

Cover the bowl with plastic wrap or transfer to an airtight container, then refrigerate for at least 30 minutes.

Serve in elegant glasses or simple bowls, garnishing with additional chopped cilantro.