← Nouns Cooking · Mexican

Ingredients

• 500 g medium raw prawns, peeled and deveined
• 500 ml Clamato juice (or tomato juice)
• 120 ml Ketchup
• 80 ml lime juice
• 1 tbsp Mexican hot sauce (Valentina or similar)
• ½ white onion, finely diced
• 1 Cucumber, peeled and diced
• 2 plum tomatoes, diced
• 1 Jalapeño, seeded and diced
• 1 handful Coriander (cilantro), chopped
• 2 Avocado, diced
• Salt
• saltine crackers or tostadas, to serve (optional)

Method

1. Bring a pan of salted water to the boil, drop in the prawns and cook for 2–3 min, just until pink and curled. Drain and plunge into iced water, then drain again and chop large ones in half.
2. In a large bowl, stir together the Clamato, ketchup, lime juice and hot sauce. Taste and adjust the balance of sweet, sour and heat.
3. Add the prawns, onion, cucumber, tomato, jalapeño and coriander and stir. Season with salt.
4. Chill for at least 1 hour so it is icy cold.
5. Fold in the avocado just before serving in glasses, with crackers, extra lime and hot sauce on the side.

Tips

• Clamato contains clam juice; some brands also contain MSG. Contains shellfish.
• Saltines are not gluten-free; serve with corn tostadas instead if needed.

Sources

Written in our own words after cross-checking these recipes:

Kitchen Gidget Rick Bayless Pati Jinich