In a non-reactive bowl, combine freshly squeezed lime juice with salt, pepper, smoked paprika, ground cumin, and garlic powder. Add the raw medium shrimp, ensuring they are thoroughly coated. Cover the bowl and place it in the refrigerator to marinate for about 60 minutes.

While the shrimp marinates, chop your cucumbers, tomatoes, red onion, cilantro, and jalapeños. Aim for small, even pieces to enhance the texture of the shrimp ceviche. Set the chopped vegetables aside in a separate bowl.

After the shrimp has marinated and appears opaque, gently fold in the prepared vegetables with a spatula. Cover the bowl again, returning it to the refrigerator for another 30 to 60 minutes.

Just before serving, dice the ripe avocado and add it to the shrimp mixture. Pour in the optional clamato juice and Worcestershire sauce, mixing gently to avoid mashing the avocado.

Present your Shrimp Ceviche in a chic bowl, garnished with extra cilantro if desired. Pair it with crispy crackers, tortilla chips, or tostadas.