Rub the tim of 4 beer glasses with a lime wedge and then dip the rim in some Tajin or chili powder.
Prepare the leche de Tigre by mixing the lime juice, orange juice, beer, garlic, chili pepper, salt and pepper in a blender. Place the shrimp cook in the refrigerator for 30 minutes in the acids of the Leche de Tigre.
Add the Worcestershire sauce, tomate juice, avocado and coriander to the marinated ceviche and mix gently. Season with salt and pepper. Divide the marinated ceviche evenly among the beer glassed.