Start by marinating 3 (12 oz) extra small frozen cooked shrimp that have been peeled and deveined, with tails removed. Thaw the shrimp before marinating them. In a large glass mixing bowl, combine the thawed shrimp with kosher salt, 1 ground black pepper, fresh lemon or lime juice, and canned jalapeno pickle brine. Allow the shrimp to marinate for at least 15 minutes, stirring occasionally to ensure that they are evenly coated with the juice mixture. You can also marinate the shrimp overnight for a stronger and more intense flavor.
While the shrimp is marinating, prepare the pico de gallo by dicing the red onion, tomato, and jalapeño pepper. Next, chop the cilantro and set aside. In a large bowl, add the diced red onion, tomato, and jalapeño pepper, and mix well to combine. Next, add the chopped cilantro to the bowl and season with salt and pepper to taste. Mix well to combine all the ingredients. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until ready to serve.
When ready to serve, use a ladle strainer or pasta fork to drain off any excess liquid from the shrimp ceviche. Transfer 2-3 spoonfuls of the shrimp to an individual serving bowl. Add a spoonful or as much as you like of pico de gallo on top of the shrimp ceviche. Cut a ripe avocado in half and remove the pit. Slice the avocado into thin strips. Next, cut the strips into cubes and place the avocado cubes on top of the ceviche.
Drizzle a hot sauce of your choice over the ceviche, if desired. Texas Pete and Salsa Valentina are popular options. Serve the shrimp ceviche immediately, on its own or with tortilla chips or crackers on the side.
Alternatively, you can drain off any excess liquid and transfer the shrimp to a large mixing bowl. Add the pico de gallo to the mixing bowl with the shrimp and mix well to combine.
This recipe can be easily adapted to suit your personal taste preferences. You can add more or less lime juice, adjust the amount of jalapeño pepper for more or less heat, or even experiment with other ingredients, such as avocado or mango to create your own unique twist on the classic shrimp ceviche recipe.