Ingredients :
1/4 cup chopped Spanish onion
60ml lime juice freshly squeezed
450 g medium cooked and refrigerated prawns (deveined, deveined and deveined)
2 chopped Italian tomatoes (plums)
1 finely chopped cucumber
1 branch of celery finely chopped
1 jalapeño pepper, finely chopped
2 teaspoon salt
2 teaspoons of ground black pepper
300 ml of tomato juice and clam chilled cocktail
250 ml de ketchup réfrigéré
1 bouquet of fresh coriander (stems removed and leaves chopped)
2 tablespoons of hot sauce
2 avocados (peeled, drained and chopped)
Instructions:
1. Marinate onions: In a medium bowl, combine chopped onion and lime juice. Let sit for 10–15 minutes. This helps mellow the onion’s sharpness.
2. Mix the base: In a large bowl, stir together the tomato-clam juice, ketchup, hot sauce, salt, and pepper.
3. Add the vegetables: Add the marinated onions (with lime juice), tomatoes, cucumber, celery, jalapeño, and cilantro to the bowl. Stir well.
4. Add shrimp: Gently fold in the cooked shrimp.
5. Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld.
6. Finish with avocado: Just before serving, gently stir in the chopped avocado to avoid browning or mashing.
7. Serve: Serve cold in cocktail glasses or bowls, optionally garnished with more cilantro and lime wedges. Great with saltine crackers or tortilla chips on the side.
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