Classic guacamole
Enjoy a Mexican-inspired guacamole from chef Edson Diaz-Fuentes, with green jalapeños, coriander and lime. It's perfect to serve with tortilla chips
Mexican seafood cocktail
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 300g cooked prawns
- 200g raw scallops(you can cook them, if preferred)
- 20g tomato ketchup
- 1 tsp Tabasco sauce(add more if you like)
- 1 tsp Worcestershire sauce
- 50ml tomato juice
- 25ml lime juice
- 50ml orange juice
- 1 ripe avocadodiced
- a few coriandersprigs, chopped
to serve
- coriander cressor micro coriander (optional)
- corn tortillasor crackers
Nutrition: Per serving
- kcal171
- fat8g
- saturates2g
- carbs5g
- sugars3g
- fibre2g
- protein19g
- salt1.9g
Method
step 1
Peel all the prawns and chop the raw scallops. Mix the ketchup, Tabasco sauce, Worcestershire sauce, tomato juice, lime juice and orange juice in a mixing bowl. Season, adding more Tabasco if you prefer it spicy. Fold in the seafood and some cubes of avocado, being careful to mix it in gently so it doesn’t go mushy.
step 2
Spoon into bowls or glasses and add some chopped coriander. Serve with some coriander cress on top, if using, and corn tortillas or crackers for scooping.
