Step 1

Add the water and salt to a medium pot and bring to a boil. While the water is heating up, prepare a large bowl of ice water and set aside.

Step 2

When boiling, add the shrimp and poach for 2-3 minutes until the shrimp are bright pink.

Step 3

Strain the shrimp and immediately transfer them to the bowl of ice water to prevent the shrimp from continuing to cook. Set aside.

Step 4

In a large bowl, mix together the clamato, ketchup, orange soda, and lime juice until combined. Stir in the tomatoes, cucumber, jalapeño, onion, and cilantro. Taste and add salt as needed.

Step 5

Transfer the shrimp to the bowl of sauce. Cover and refrigerate for 2 hours to chill the cóctel de camaron and to meld the flavors together.

Step 6

Stir in the diced avocados and serve immediately with tostadas or saltine crackers.