How to make Mexican prawn cocktail

To help garnish your celebration of national tequila day, try this traditional dish with a fiery twist

Some like it hot: a non-alcoholic racy ‘cocktail’ (Beverley Hicks)

Mexican prawn cocktail

A light and zingy starter with a kick of spice and a pleasant sweetness. This dish will certainly make your taste buds work for their money!

Serves 4

250ml tomato juice
Juice of one orange
Juice of one lime
2 tablespoons Worcestershire sauce
1-2 teaspoons Mexican hot sauce
A generous shot of tequila
½ teaspoon salt
¼ teaspoon white pepper
½ teaspoon ground cumin
½ medium cucumber, seeds removed, finely diced
1 large avocado, stone removed, flesh finely diced
3 spring onions, finely chopped
I tablespoon chopped fresh coriander, plus extra for garnish
150g cooked king prawns

In a large jug, mix together the tomato, orange and lime juices with the Worcestershire sauce, hot sauce, tequila, salt, pepper and cumin until well combined.

Add the cucumber, avocado, spring onions, coriander and prawns to the jug and stir well in. Cover and refrigerate for 30 minutes.

When ready to serve, taste the cocktail and adjust the seasoning if necessary. Pour into wide glasses and scatter over some chopped coriander. Leave the hot sauce bottle out for your guests to help themselves.

Follow Beverley @thelittlechelseakitchen​