1. Peel the prawns and cook them in lightly salted boiling water for 1-2 minutes until pink; lift out with a slotted spoon and cool in iced water. Keep 150 ml of the cooking water and let it cool.
2. Mix the cooled cooking water with the ketchup, the juice of 2 limes and the hot sauce – this is the cocktail "juice".
3. Finely dice the tomatoes, red onion, cucumber and deseeded jalapeño and chop the coriander.
4. Mix the prawns, vegetables and coriander with the tomato juice, season with salt and chill for 20 minutes.
5. Just before serving, fold in the diced avocado.
6. Serve in tall glasses or small bowls with lime wedges, salted crackers or tostadas.
Tip: The cooking water gives the cocktail its deeper taste of the sea – so don't pour it away; cool it and mix it into the juice.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.