Mexican Prawn Cocktail (Coctel de Camaron) - banner image

Mexican Prawn Cocktail (Coctel de Camaron)

Serves
Serves 2
Difficulty
Easy

Refreshing, chilled Mexican prawn cocktail is a real crowd-pleaser. The seafood sauce is an oilless dressing and is a perfect balance of sour lime, sweet ketchup and spicy hot sauce. The cucumber and sweet white onion add crispness while the avocado adds richness. Serve with crunchy totopos and a lime wedge. This cocktail also works well with crayfish and langoustines.

Prawns: we have considered the sustainability of prawns, and we think the small north Atlantic prawns have a fantastic flavour and are MSC too, making them the most sustainable of all options! Plus, the heads and shells can be used to create a delicious stock for Mexican seafood stews. For larger prawns try the Happy Prawn Co.

Additional details

  • 250g large raw prawns, with head and shells, approx. 10 prawns
  • OR
  • 350-400g, cooked North Atlantic prawns with shells and heads (peeled)
  • To cook raw prawns
  • 1 tbsp fresh lime juice, approx. ½ lime
  • 1 tsp sea salt
  • 500ml water
  • Seafood sauce
  • 60ml lime juice, approx. 2 limes
  • 60ml tomato ketchup
  • 1-2 tbsp Cool Chile Habanero Hot Sauce, to taste
  • 80g cucumber, peeled, deseeded and chopped into 1 cm dice, approx. ½ a long cucumber
  • 65g sweet white onion, peeled, cut into 1 cm dice, rinsed, approx. ¼ of an onion
  • ½ avocado, cut into 1cm cubes
  • 6g coriander, leaves picked, stems minced, aprox 2-3 sprigs
  • 1/8th tsp salt or a little bit more to taste
  • Garnish
  • 60-80g of Cool Chile Totopos
  • ½ lime cut into two.

Additional details

    The Prawns

    If using raw prawns, they need to be gently cooked by adding the water, sea salt and lime juice to a saucepan large enough to hold the prawns comfortably. Place over medium-high heat and bring to the boil. Add the prawns. When the water returns to the boil, immediately drain the water off, keeping the prawns in the pan and place the lid on to steam gently off the heat for 10 minutes. Take out of the pan to cool and then peel reserving the heads to make broth.

    If using cooked North Atlantic shell-on prawns, peel them reserving the shells and heads to make stock for Mexican Seafood Soup.

    The Sauce 

    In a bowl mix together all the ingredients for the sauce. Add the prawns and stir to coat, being careful not to break up the avocado too much. Chill until super cold. 

    Serve in a glass or a bowl with totopos and a lime wedge on the side.

Highlighted Ingredients

  • Habanero Hot Sauce 150g thumbnail

    Habanero Hot Sauce 150g

    £4.35

  • Totopos (Corn Tortilla Chips) - 200g thumbnail

    Totopos (Corn Tortilla Chips) - 200g

    £4.05