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Mexican Prawn Cocktails

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 2 1x
  • Category: Starter
  • Cuisine: Mexican


This easy, Mexican twist on a classic prawn cocktail makes a great dinner party starter before a Mexican spread.


  • 70ml (2 1/2 fl oz) Tomato or Vegetable Juice (I used V8 as I drink it every morning)
  • 1 tbsp Garlic Infused Extra Virgin Olive Oil¬†
  • Juice of 1/4 Lime
  • 1/2 tbsp Chipotle Paste¬†
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp Tabasco Sauce
  • Sea Salt & Freshly Ground Black Pepper
  • Large Handful Cooked King Prawns
  • Small Handful Fresh Coriander, roughly chopped + extra to garnish
  • 1 Large Tomato, cubed
  • 1 Small Ripe Avocado, cubed
  • 1 Baby Gem Lettuce, shredded
  • Tortilla Chips, to serve


  1. Whisk together the tomato juice, garlic infused olive oil (I use and can’t recommend a subscription from Pomora – mine was free but I’d pay for it if they ever stopped sending it to me!), lime juice, chipotle paste, Worcestershire sauce, Tabasco, a pinch of salt and a good few grinds of pepper.
  2. Carefully stir in the prawn, tomato, avocado and chopped coriander, being sure not the break the avocado up too much (which would make a cloudy sauce).
  3. Divide the lettuce in the bottom of a couple of small glasses, then spoon over the prawn/ tomato/ avocado mixture and any excess juices.
  4. Garnish with any leftover coriander, and serve with tortilla chips for scooping/ in lieu of the more traditional melba toast with the British version.