Mexican seafood cocktail
Make this classic starter from Mexico’s Pacific coast. Prawns and scallops are used here, but any seafood or fish will work well
Mezcalita verde cocktail
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- 1 cocktail (with 750ml juice leftover)
Skip to ingredients
- 1 pineappleskin removed and chopped
- 1 bunch of parsley
- 3 limesjuiced
- 1 cucumberchopped, slices reserved for garnish
- ¼ - ½ green jalapeño
- agave syrupto taste
- 50ml Mezcal
Nutrition: Per serving
- kcal130
- fat0g
- saturates0g
- carbs4g
- sugars4g
- fibre1g
- protein0g
- salt0.1g
Method
step 1
Make the jugo verde by whizzing the pineapple, parsley, lime juice, cucumber and 200-250ml water in a blender. Add the jalapeño (the amount will depend on how spicy you’d like it) and blend. Adjust the sweetness by adding some agave syrup. Strain into a jug and chill – this makes about 800ml, use for another round of cocktails, or freeze the leftovers.
step 2
Mix the mezcal with a dash of agave syrup, 50ml of the jugo verde and some ice cubes in a cocktail shaker. Shake and strain into glasses with a slice of cucumber for garnish.
