Fancy a twist on the original prawn cocktail, then try this no fuss Mexican version, its actual name is Coctel de Camarones, and in each different region of Mexico it will be prepared slightly different, but every version has the same thing in common, it really shows off the prawns. Its typically made with a tomato and clam mixed juice called Clamato but that is hard to find in the UK so you can skip the clam part and just use tomato juice. Please do if you have the opportunity use Clamato but this is my easier version for you.
Prep time 15mins
Cooking time 10mins
350ml of Tomato Juice (I like to use Big Tom spiced juice)
1 red onion, finely diced
2 limes
100g cherry tomatoes, diced
1 large celery stick, diced
1 avocado, diced and then immediately squeeze the juice of half of one of your limes over it to stop it from browning
1tbsp tomato ketchup
Hot sauce to taste (I like to use 1tsp of Cholula)
1tsp Worcester sauce
Salt and Pepper, a good crack of each to taste
1tbsp chopped coriander
150g cooked and peeled prawns, ready to eat
Salted tortilla chips
Coriander Leaves
1 celery stick cut in to 4 batons
Firstly squeeze the juice of one of your limes over your diced onion in a bowl and set aside for a 5 mins to pickle slightly.
In large bowl pour the tomato juice and add the diced tomatoes, celery and avocado, stir in.
Add the red onion, now add the tomato ketchup, hot sauce, Worcester sauce, salt and pepper to taste and coriander, and you should have half a lime left over, squeeze the juice into the mixture, mix well and leave for 5 mins.
Stir in the prawns, if you have larger prawns chop a half up in to chunks to make it go further, have a taste, tweak the seasoning.
Serve in your favourite cocktail/wine glasses, use garnishes to decorate and enjoy with some crunchy tortilla chips.
