Think of this as a prawn cocktail detouring through Mexico, with plenty of corn chips on the side for scooping.
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.
- 15 mins preparation
- 5 mins cooking plus cooling, marinating
- Serves 8
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Ingredients
- 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
Method
- 1Par-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.
- 2Add lime juice to prawns, toss to combine and season to taste. Prawns can be prepared a day ahead and kept chilled.
- 3Toss remaining ingredients through the prawn mixture, season to taste, and serve with corn chips.
Notes
Drink suggestion: Citrusy dry riesling. Drink suggestion by Max Allen.