Mexican seafood cocktail

• cooked prawns↗300g g
• raw scallops↗200g g

  (you can cook them, if preferred)

• tomato ketchup↗20g g
• Tabasco sauce↗1 tsp tsp

  (add more if you like)

• Worcestershire sauce↗1 tsp tsp
• tomato juice↗50ml ml
• lime juice↗25ml ml
• orange juice↗50ml ml
• ripe avocado↗1

  diced

• coriandera few

  sprigs, chopped

• coriander cress↗

  or micro coriander (optional)

• corn tortillas↗

  or crackers

Step-by-step instructions

1. 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.

2. 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.