Mexican Prawn Avocado Cocktail

A creamy yet full of flavours an appetizer with avocados and prawns. Try out the Mexican prawn avocado cocktail recipe and impress your guests during dinner.

Servings:  4 people

Prep Time: 20 mins

Cook Time: 30 mins


  • 1 Shallot peel and chopped
  • 1 piece garlic peel and slice
  • 500 grams prawns peeled and cooked (fresh is perfect, if you can get good quality)
  • 1 fresh chilli deseeded and sliced
  • 2 limes cut and squeeze the juice in a bowl


  1. If you have fresh prawns, peel them, clean and de-vine the prawns, then put a pan on heat, add the stock and the bouquet garni, once it boils, poach the prawns for 2 – 3 minutes. Take them out, rinse and let them cool down in a colander. Then put the prawns in the fridge and chill them.
  2. In a blender, puree the avocados,onion,chilli,garlic until it becomes a smooth paste.
  3. Use a tall glass and set the prawns in the first layer and top with the puree dressing.
  4. Do this layer by layer until it reaches the top.
  5. Serve immediately.

Recipe Notes

Alternatively, you could also halve the avocados, then scoop out the flesh and keep the skin halves. Serve the cocktail in the avocado skins.

Rosie Gohres | |


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