Mexican Shrimp Cocktail Recipe

Finely dice a ½ Cucumber. I leave the seeds in and the skin on. I like the deep green color of the skin but if you don't, go ahead and remove the skin and/or the seeds.
½ Cucumber
Finely, I mean, FINELY dice a ¼ cup of ¼ Cup Red Onion. You don't want to chomp down on big pieces of onion. I used a red onion but if you just have a white or yellow onion, that will work too.
¼ Cup Red Onion
Chop a half bunch of cilantro. If you love cilantro, add the whole bunch. If you are not a fan, just do a ¼ of a bunch of cilantro. Please don't leave it out completely. This Mexican shrimp cocktail recipe NEEDS cilantro.
Finely dice a medium sized ripe mango. Not sure how to peel and dice a mango?
Zest and juice two limes. I use a microplane zester.
Add the corn. I use frozen corn kernels and I do not cook them.
Lastly add 1 large avocado or 2 small avocados, diced.
Remove the shells of the shrimp and dice the shrimp into bite sized pieces.
Combine all the ingredients with the cocktail sauce.
Season with a pinch of salt.
Add the hot sauce and/or the jalapeno pepper.
Refrigerate for an hour so the flavors can develop and marry together.