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
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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.
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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.
