Prawn & Scallop 'coctel'

This light, spicy Mexican-style starter is great for kick-starting your tastebuds

• Cooking Time Prep 20 mins - 25 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  253

• Protein

  28g

• Carbs

  14g

• Fat

  8g

• Saturates

  1g

• Fibre

  3g

• Sugar

  13g

• Salt

  2.76g

Ingredients

• 350ml tomato juice
• 50ml freshly squeezed orange juice
• juice 1 lime
• ½ tbsp grenadine
• 1 ½ tbsp Worcestershire sauce and a very healthy shake of Tabasco
• ¼ cucumber
• 140g scallops
• ½ avocado
• 100g cooked prawns
• 2 spring onions, finely chopped
• 1 tbsp tequila (100% blue agave)
• handful coriander, chopped
• crackers and buttered bread, to serve

Directions

1. In a jug, mix together the tomato, orange and lime juice with the grenadine, Worcestershire sauce, Tabasco, ½ tsp salt and pepper. Check the seasoning-you are looking for a nice balance of fire to pep you up, saltiness to season the rest of the ingredients you'll be adding, a refreshing citrus kick from the orange and lime, and enough sweetness from the grenadine to balance the rest of the flavours. Chill in the fridge for at least 30 mins.
2. Cut the cucumber in half lengthways and scoop out the seeds with a small spoon. Finely dice the flesh into 4-5mm cubes. Dice the scallops and avocado into similar sizes and mix everything into the chilled tomato juice along with the prawns and chopped spring onions. Serve in small glasses, drizzled with the Tequila, scattered with coriander, with crackers or buttered bread on the side.

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