Wash and disinfect the cilantro.

In a large bowl, mix the tomato-clam juice, salt, pepper, lime juice, ketchup, Worcestershire sauce, and olive oil.

Worcestershire sauce is a seasoned vinegar you can find at seafood markets or supermarkets. Only use the liquid; any solids in the bottle are just for flavor.

Use medium cooked cocktail shrimp, thawed in the refrigerator for 3 hours if frozen.

Add diced tomatoes, finely chopped cilantro, and diced onion to the prepared tomato-clam juice and mix well.

Add the shrimp and mix. Let it chill in the refrigerator for 1 hour to develop flavor.

Serve in a glass, with white wine or beer and some tostadas on the side.

Top with avocado slices, hot sauce, and a few drops of lime juice.