Banish all thoughts of the ‘70s dinner party classic with this prawn cocktail, which takes its lead from a Mexican style dish, replete with fresh citrus, tomato, chilli sauce and coriander and a handful of green olives as a Belazu twist. It might seem unusual to use ketchup as an ingredient rather than a condiment, but here it acts as an overall flavour enhancer, adding sweetness and acidity, as well as background depth.
4 limes, juiced
1 orange, juiced
5tbsp Tomato Ketchup
200g Tomato Triturado (passata works well as a substitute)
2½tsp hot sauce e.g. Tabasco
2tsp olive brine
¼ cucumber, cut into quarters then into 2cm pieces
Small bunch coriander (approx. 30g), washed and roughly chopped (optional)
2 ripe avocados, stone removed, flesh scooped out and cut into large chunks
300g cooked and peeled prawns
100g cooked and picked white crab meat
Corn tortilla chips or crisp pitta chips, to serve alongside
Salt and pepper, to taste
In a large bowl, mix all the ingredients except the seafood and avocado. Mix everything together well and season well with salt and pepper. Taste then add a little more seasoning if you wish and if you like it spicier, some more hot sauce. This can be prepared ahead of time and kept in the fridge if you need to.
Add the prawns, crab and avocado and mix gently to combine and coat, taking care not to let the avocado turn into mush.
Divide between glass tumblers and serve with tortilla chips alongside.