Often the classic retro dishes are the best, and this is one such example. Tasty prawns are mixed in a tomato, chilli, lime and garlic dressing, then built into a delicious seafood cocktail with avocado and iceberg lettuce. These colourful dishes make the perfect summer starter to serve for friends or a lovely light lunch to enjoy al fresco with some crusty bread. The full recipe can be found below:
12 cherry tomatoes, roughly chopped
4 spring onions/scallions, trimmed and thinly sliced
1 fresh red chilli/chile, deseeded and finely chopped
1 garlic clove, crushed freshly squeezed juice of 1 lime
400 g/14 oz. cooked and peeled prawns/shrimp in assorted sizes
2 tablespoons freshly chopped coriander/cilantro
a few drops of Tabasco
1 ripe avocado
½ iceberg lettuce, shredded
salt and freshly ground black pepper, to season
lime wedges, to serve
4–6 individual glass dishes
Put the tomatoes, spring onions/scallions and chilli/chile in a bowl with the crushed garlic and freshly squeezed lime juice and mix well.
Add the prawns/shrimp, chopped coriander/cilantro, a shake of Tabasco and season well with salt and black pepper.
Cover and set aside to marinate for 10 minutes.
Peel and dice the avocado and gently stir it into the prawn/shrimp mixture. Arrange a handful of shredded lettuce in each serving dish, spoon the prawn/shrimp mixture over the top and serve immediately with extra lime wedges for squeezing.
Recipe taken from Appetizers, published by Ryland Peters & Small. Find out more about the book here: http://rylandpeters.com/appetizers