Cóctel de camarón – Mexican prawn cocktail
Chilled prawns in a tangy sauce of ketchup, lime juice and their own cooking water, with onion, tomato, cucumber, coriander and avocado, served in glasses with crackers – a Mexican favourite for hot days and Lent.
- 30 minTime
- 25 minHands-on
- 4Portions
- 37 gprotein per portion
- 510kcal per portion
Ingredients for 4 portions
- 600 gPrawns, raw, peeled and deveined
- ≈ 250 mlWater, from cooking the prawns
- 200 mlKetchup
- 4Limes, juiced
- 2 tbspHot pepper sauce
- ½Yellow onion, finely chopped
- 2Tomatoes, diced
- ½Cucumber, peeled and diced
- 1Serrano chile, finely chopped
- 4 tbspCoriander, chopped
- 2Avocados, diced
- to tasteSalt
On the side
- 120 gCrackers
- 2Limes, in wedges
Method
- Bring a pan of salted water to the boil. Add the prawns and cook for 2–3 minutes, just until pink. Lift them out with a slotted spoon and keep 250 ml of the cooking water.
- Chill the prawns and the cooking water in the fridge for at least 15 minutes.
- Meanwhile, finely chop the onion, chilli and coriander, dice the tomatoes and cucumber and cut the avocado into cubes.
- In a large bowl, mix the ketchup with the lime juice, the cold cooking water, the hot sauce and salt to taste.
- Stir in the prawns, onion, tomato, cucumber, chilli and coriander. Finally fold in the avocado gently so it keeps its shape.
- Serve the cocktail well chilled in glasses, with crackers and lime wedges.
