This prawn dish is made with traditional bloody Mary ingredients, such as tomato juice, Worcestershire sauce, celery, onion, chilli, radish and avocado to create a super flavourful prawn dish that is not for the faint hearted. Serve witth some bread to mop up all the juices.
- 900g cooked medium prawns
- 1 litre seasoned tomato juice, made for Bloody Mary cocktails
- 1 green chilli
- 1 medium onion
- 1 stalk celery
- 100g radish
- Juice of 4 limes
- 2 tbsp. Worcestershire sauce, or more to taste
- 1 avocado
- Salt and pepper
Slice the chilli in half and scrape out the seeds with the back of your knife. Finely dice the flesh. Finely dice the onion. Finely dice the celery stalk and the radish. Slice the avocado in half, remove the stone and scoop out the flesh using a teaspoon.
In a large bowl, stir together the tomato juice, chilli, onion, celery, radish, lime juice and Worcestershire sauce. Stir in the prawns so they are fully coated. Cover and leave to marinate for 3 hours in the fridge.
Stir in the avocado and leave to marinate for another hour.