South of the border prawn cocktail
Superfresh and light. Add a shot of iced vodka if you are in the mood.
Serves 8
as a starter Ready in 30
minutes + chilling 500ml tomato juice
2 long red chillies, deseeded
and coarsely chopped finely grated zest and juice of 2 limes 1 tsp salt
600g cooked prawns, cut in 1cm pieces flesh of 2 justripe avocados, cut
into 1cm cubes
1 small red onion, finely chopped
1⁄2 telegraph cucumber or 1 large Lebanese cucumber, deseeded and finely chopped
1⁄4 cup chopped coriander leaves
To taste
ground black pepper
To serve
lime cheeks hot chilli sauce, such as sriracha
or tabasco
Optional
1⁄41⁄2 cup chilled vodka
Method
Combine tomato juice in a food processor with chillies, lime zest and juice and salt. Whizz until smooth. Cover and chill for up to 2 days until ready to serve.
To serve
Mix prawns, avocado, onion, cucumber and coriander in a bowl. Divide between 8 tall tumblers or glasses.
Divide chilled tomato mixture over the top and swirl with a fork to combine.
Season with pepper and serve accompanied by lime cheeks and chilli sauce so everyone can flavour their own.