Pickled Mexican Prawn Cocktail | Recipes | Borough Broth

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Pickled Mexican Prawn Cocktail

Serves: 2


½ pack of prawns

1 little gem lettuce, shredded

10 cherry tomatoes, halved

½ red onion, chopped

handful of chopped coriander

1 avocado, peeled and diced

wedge of Lime

large pinch of cracked black pepper


The Juice:

1 pouch (324g) Borough Broth Co. Grass-Fed Organic Beef Bone Broth

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

juice of 1 lime


  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.

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