Campechana de Mariscos

Ingredients

• 300 g raw prawns, peeled
• 250 g cooked octopus tentacle, sliced
• 150 g shucked oysters or bay scallops
• 300 ml tomato and clam juice
• 120 g tomato ketchup
• 80 ml lime juice, from about 4 limes
• 2 tbsp bottled hot sauce
• 1 small red onion, finely diced
• 1 cucumber, peeled, deseeded and diced
• 1 large bunch coriander, chopped
• 1 ripe avocado, diced
• 1 tsp fine salt
• 1 packet salted crackers or 8 tostadas

Before you cook

• Peel the prawns and pull out the dark vein along the back.
• Slice the cooked octopus into 1 cm rounds.
• Dice the onion and cucumber and chop the coriander.
• Squeeze the limes and measure the juice.

Steps

1. Bring a pan of well salted water to a simmer.
2. Drop in the prawns and poach them for 90 seconds, until they curl and turn opaque.
3. Scoop the prawns straight into a bowl of iced water to stop them cooking.
4. Drain the chilled prawns and pat them dry.
5. Whisk the tomato and clam juice, ketchup, lime juice, hot sauce and salt together in a large bowl.
6. Stir the prawns, octopus and oysters into the sauce.
7. Add the onion, cucumber and half the coriander and fold everything together.
8. Cover the bowl and chill it for 20 minutes so the flavours settle.
9. Taste the cocktail and add more lime or hot sauce until it tastes sharp and bright.
10. Spoon the campechana into tall glasses or wide bowls.
11. Top each serving with diced avocado and the remaining coriander.
12. Serve very cold with salted crackers or tostadas.