Mexican Shrimp Cocktail

I love the zesty Mexican flavours of this prawn cocktail. Make the salad first then top each glass up with tomato chilli sauce.

Annabel Langbein Media

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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/

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Prep time:: 30 mins + chilling
Serves:: 8-12 as a starter

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

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.