Think of this as a prawn cocktail detouring through Mexico, with plenty of corn chips on the side for scooping.
30 (1.3kg) medium green king prawns, peeled and deveined
Juice of 3-4 limes
2 avocados, diced
½ telegraph cucumber, cut into 1cm dice
1 jalapeño, seeds removed and finely chopped
⅓ cup coarsely chopped coriander
Corn chips, to serve
- Par-cook prawns in a large saucepan of boiling salted water until colour changes and they become opaque (1-2 minutes). Drain, reserving 60ml cooking water. Coarsely chop prawns, place in a bowl with reserved cooking water and cool completely.
- Add lime juice to prawns, toss to combine and season to taste. Prawns can be prepared a day ahead and kept chilled.
- Toss remaining ingredients through the prawn mixture, season to taste, and serve with corn chips.