Prawn and Octopus Cocktail

Name: Prawn and Octopus Cocktail
Total time: 1500 s
Yield: 2 servings
Ingredients: 7/8 pound prawns king, peeled; 2/3 pound tentacles octopus, cooked; 1/2 lemon; 7/11 cup orange juice; 7/11 cup tomato juice; 6 3/4 tablespoons tequila; 2 tablespoons ketchup; 1 teaspoon Tabasco optional; 1 teaspoon garlic dried; 1/2 onion chopped; 5/8 cup coriander chopped; salt; freshly ground pepper

La Cocina de Babel

Boiling

13Ingredients

500Calories

25Minutes

Inspired by the Mexican Caribbean coast, this prawn and octopus incorporates all the delicious seafood flavors of the coast. Featuring king prawns and freshly cooked octopus, this seafood cocktail is made with fresh orange and tomato juice, tequila, and just a splash of Tobasco sauce. Allow the cocktail mixture time to cool in the refrigerate before serving. This seafood cocktail is easily made in the morning to be served at night.

Ingredients

servings:

400 grams prawns (king, peeled)
300 grams tentacles (octopus, cooked)
1/2 lemon
150 milliliters orange juice
150 milliliters tomato juice
100 milliliters tequila
2 tablespoons ketchup
1 teaspoon Tabasco (optional)
1 teaspoon garlic (dried)
1/2 onion (chopped)
10 grams coriander (chopped)
salt
freshly ground pepper

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Directions

Bring to a boil a liter of salted water. Add the prawns, turn off the heat and leave for a few minutes, until slightly crunchy but not over-cooked.
Cut the tentacles into rings about 1/2 centimeter thick.
Place the prawns and octopus in a large bowl and add the juices, tequila, and the remaining ingredients.
Stir and refrigerate for a few hours. (They may be prepared in the morning to be eaten for dinner in the evening.)
To serve: rub the rim of the serving dish or glass with lemon and dip into a plate of salt, or ground chili.

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