Mexican Shrimp Cocktail
1kg/2lb ripe tomatoes, peeled and cored, or 4 cups tomato juice 2 long red chillies, deseeded and coarsely chopped finely grated zest of 2 limes ¼ cup lime juice 1 tsp salt 600g/1¼lb cooked prawns/shrimps, finely chopped flesh of 2 large just-ripe avocados, finely chopped 1 small red onion, finely diced ½ telegraph cucumber or 1 large lebanese cucumber, deseeded and finely diced ¼ cup chopped coriander/cilantro leaves ground black pepper, to taste lime cheeks, to serve hot chilli sauce, such as sriracha or tabasco, to serve
© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/mexican-shrimp-cocktail/3442/
Combine tomatoes or tomato juice, chillies, lime zest and juice and salt in a food processor. Whizz until smooth. Cover and chill for up to 2 days until ready to serve.
To serve, mix prawns/shrimp, avocado, onion, cucumber and coriander/cilantro in a bowl. Divide between 8 tall tumblers or 12 small jars or glasses. Divide chilled tomato mixture over the top and swirl with a fork to combine. Season with pepper and serve accompanied by lime cheeks and chilli sauce so everyone can flavor up their own to taste.
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