Mexican seafood cocktail

This classic seafood dish tastes even better than it looks, trust us! - by Amy Sinclair

Mexican seafood cocktail

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This Mexican seafood cocktail is a classic dish from Mexico’s Pacific coast, particularly Acapulco, the seaside town Hollywood stars flocked to, including Elizabeth Taylor and Ronald Reagan in the 1940s. We used prawns and scallops, but any seafood or fish will work well in this recipe.

Ingredients

300g cooked prawns

200g raw scallops (you can cook them, if preferred)

20g tomato ketchup

1 tsp Tabasco sauce (add more if you like)

1 tsp Worcestershire sauce

50ml tomato juice

25ml lime juice

50ml orange juice

1 ripe avocado, diced

a few coriander sprigs, chopped

to serve

coriander cress, or micro coriander, (optional)

corn tortillas or crackers, to serve

Method

Peel all the prawns and chop the raw scallops. Mix the ketchup, Tabasco sauce, Worcestershire sauce, tomato juice, lime juice and orange juice in a mixing bowl. Season, adding more Tabasco if you prefer it spicy. Fold in the seafood and some cubes of avocado, being careful to mix it in gently so it doesn’t go mushy.
Spoon into bowls or glasses and add some chopped coriander. Serve with some coriander cress on top, if using, and corn tortillas or crackers for scooping.

Amy Sinclair

Amy Sinclair is a former editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.