"Shrimps are more likely to be used in Mexico City rather than prawns for this dish. It is the most popular seafood cocktail and is the perfect refreshment on a hot sticky day in the city. Although prawn cocktail is very popular and originally from the U.S, my version amps up the Mexican flavours giving it a delicious twist."
- 250 g diced tomatoes
- 100 g finely diced white onion
- 20 g chopped coriander, plus extra coriander leaves to garnish
- 2 long green chillies, seeded and finely chopped
- 1 avocado, diced
- 500 ml (2 cups) clamato juice
- 1 tbsp tomato ketchup
- salt, to taste
- lime juice, to taste
- 500 g cooked, peeled and cleaned small prawns or shrimp
- lime wedges and crackers, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the tomato, onion, chopped coriander, chilli and avocado in a bowl and stir gently. Add the clamato juice, ketchup, salt and lime juice to taste. Stir to combine, then stir in the prawns. Cover and refrigerate for 20 minutes.
- Serve in cocktail glasses with lime wedges, crackers and extra coriander leaves.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.