Mexican Shrimp Cocktail (Coctel de Camarones) - Pacific Seafood

Ingredients

• 1 lb Coldwater pink shrimp, cooked and peeled
• 2 Tbsp salt, plus more to taste
• 1 Tbsp freshly ground black pepper
• ¾ cup ketchup
• ¾ cup clam juice
• 2-3 Tbsp lime juice (or to taste)
• Mexican hot sauce, to taste
• 2 roma (plum) tomatoes, diced
• 1 jalapeño, seeded and finely chopped
• 1 medium size cucumber, seeds removed, diced (about 1 cup)
• 1 stalk celery, finely chopped
• 1 small white onion finely chopped
• 2 medium avocados, peeled, pitted and chopped
• 1 cup chopped cilantro, loosely packed
• lime wedges, for serving
• cilantro springs, for serving