- 2 medium tomatoes, chopped (1 cup)
- 1/4 cup chopped white onion
- 1/4 cup finely chopped cilantro
- 1 to 2 teaspoons chopped fresh serrano chile, including seeds
- 2 tablespoons ketchup
- 2 to 3 tablespoons fresh lime juice, divided
- 1 pound peeled cooked shrimp, cut into 1/2-inch pieces
- 2 (6- to 8-ounces) firm-ripe avocados
- 2 cups shredded green cabbage
- 1/2 cup coarsely crumbled tortilla chips
- Equipment: 4 (16-ounces) wide jars or containers with lids
- Accompaniment: tortilla chips
- Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
- Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
- Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.