Move over traditional prawn cocktail and make room for this summery Mexican interpretation that is a cross between a gazpacho and a ceviche. Start off by ensuring all ingredients (except spices) are chilled before starting.
500 g cooked and cleaned prawns, keeping 4 prawns with their tails on for garnish
1/3 cup red salad onion, finely diced
1/4 cup fresh lime juice
2 small tomatoes (Roma is a good choice) diced
1/4 seedless cucumber, finely diced
1 stalk celery, finely diced
2 teaspoons Tasmanian Pepper salt
1 teaspoon ground/cracked black pepper
1 cup chilled tomato juice
1/2 cup passata sauce
1/2 cup Peri Peri Wild Lime Sauce
1 small bunch coriander, finely chopped including stems
2 avocados, peeled, pitted and chopped
Mix the onion with the lime juice and let stand for 10 minutes.
Then toss with the prawns, diced tomatoes, cucumber, celery, Tasmanian Pepper Salt and black pepper in a bowl, until thoroughly combined.
Whisk the tomato juice, tomato sauce and Peri Peri Wild Lime Sauce in a separate bowl . Once mixed stir this dressing into the prawn mix. Finally fold in the avocado.
Serve at once in chilled glasses with a prawn tail and a slice of lime and a sprig of coriander to garnish