Pickled Mexican Prawn Cocktail
 
Pickled Mexican Prawn Cocktail
 
SIMMER RECIPE

Pickled Mexican Prawn Cocktail

15mins
easy
Servings: 2

A fun, spicy twist on a traditional favourite. Light, refreshing and delicious!

Written by Ros Heathcote Founder, Borough Broth

Ingredients

  • ½ pack of prawns
  • 1 little gem lettuce, shredded
  • 10 cherry tomatoes, halved
  • ½ red onion, chopped
  • 1 handful of chopped coriander
  • 1 avocado, peeled and diced
  • 2 wedges of Lime
  • 1 large pinch of cracked black pepper
  • 300ml tomato Juice
  • 100ml Pickle House Original Pickle Juice
  • 2 tbsp olive oil
  • 2 tsp cholula
  • 1 tsp green tabasco
  • 1 tsp worcester sauce
  • 1 tsp celery salt
  • 1 lime (juice only)
  • 324g (1 pouch) Borough Broth Organic Grass-Feb Beef Bone Broth
Grass-Fed Organic Beef Bone Broth
£6.15
£6.15

Instructions

  1. In a pan boil the beef broth down to more than half its original size then set aside to cool.
  2. In a jug mix together the tomato juice, pickle juice, olive oil, Cholula, green Tabasco, Worcester sauce, celery salt and lime.
  3. Then add the beef broth and mix together.
  4. Taste, if you prefer more spice add a little extra Cholula or Tabasco.
  5. Refrigerate until ready to use.
  6. When ready, using two large glasses divide the prawns, shredded lettuce, cherry tomatoes and red onion evenly into each one.
  7. Then add a bit of the coriander and avocado saving some aside to garnish.
  8. Give each glass a quick mix and top with the juice from the refrigerator.
  9. Sprinkle over the remaining avocado and coriander and finish with a large pinch of cracked black pepper.
  10. Serve with lime wedges and eat with a spoon or tortilla chips.