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Prawn and avocado with lime

With creamy avocado and the zing of lime juice, this Mexican-ish prawn cocktail is perfect for the summer. Just add corn chips.

By Lisa Featherby
  • 15 mins preparation
  • 5 mins cooking plus cooling, marinating
  • Serves 8
  • Print
Think of this as a prawn cocktail detouring through Mexico, with plenty of corn chips on the side for scooping.


  • 30 (1.3kg) medium green king prawns, peeled and deveined
  • Juice of 3-4 limes
  • 2 avocados, diced
  • ½ telegraph cucumber, cut into 1cm dice
  • 1 jalapeño, seeds removed and finely chopped
  • ⅓ cup coarsely chopped coriander
  • Corn chips, to serve


  • 1
    Par-cook prawns in a large saucepan of boiling salted water until colour changes and they become opaque (1-2 minutes). Drain, reserving 60ml cooking water. Coarsely chop prawns, place in a bowl with reserved cooking water and cool completely.
  • 2
    Add lime juice to prawns, toss to combine and season to taste. Prawns can be prepared a day ahead and kept chilled.
  • 3
    Toss remaining ingredients through the prawn mixture, season to taste, and serve with corn chips.


Drink suggestion: Citrusy dry riesling. Drink suggestion by Max Allen.