Never has the name of a dish promised so much yet failed to deliver as the prawn cocktail. This prawn cocktail, however, is the real deal.
This recipe is a spin on the traditional Peruvian dish ceviche, where thinly sliced raw fish is cured in lime juice with other flavourings.
Serve over ice in a snazzy cocktail glass for real dinner party impact. The prawns will ‘cook’ in the tequila and citrus juice mix.
Serve well chilled
200g green prawns, peeled and deveined
Thumb-sized piece of ginger
1 red chilli (optional)
1 spring onion
1 cup (250ml) good quality tequila
Juice and zest of 2 limes
Juice of 1 orange
Pinch of salt
Peel and finely julienne the ginger and set aside in a bowl.
Chop chilli and spring onion and add to the ginger.
Combine tequila, lime juice and orange juice and add to the bowl.
Add the green prawns and a pinch of salt and toss gently in the marinade to coat well.
Cover the bowl with plastic wrap and set aside in the fridge for at least 30 minutes until well chilled. (No longer than 60 minutes).
Chill some cocktail glasses and half fill with ice to serve. Top with prawns and plenty of the tequila mix. If you’re not a huge fan of tequila you can substitute with vodka, gin or a white rum such as Bacardi.
Recipe provided by Irons and Craig, Yamba – ironsandcraig.com