A prawn cocktail is always a fun dish to serve and eat, but this Mexi version brings along everything but the mariachi band. How many recipes do you know that give you the option of adding mezcal? (And really. “If you want to add some?” Of course we bloody do!)

In Mexico, this is a classic beachside snack, eaten chilled out of glasses and devoured with piles of salty crackers or crunchy tortilla chips. It’s super simple to make, with the secret lying in the balance of flavours: sweet prawns, sour lime, creamy avo, hot sauce, tangy-sweet tomato juice and sauce, and juicy fresh vegetables. It’s the kind of dish that practically screams summer in a bowl.

You can customise all the elements to taste. Like it fiery? Throw in extra hot sauce, fresh chilli, or a scattering of pickled jalapeños. Want a sharper hit? Add more lime juice. The dish is endlessly tweakable, so don’t be afraid to play around. It’s also a versatile showstopper—perfect as a starter for dinner, the highlight of a help-yourself brunch spread (shove it in a large bowl for this scenario), or even a light main served with salad and warm tacos. Scale it up or down depending on your crowd (trust us, it’ll disappear no matter the serving size).

For the finishing touch, think of the presentation as your chance to impress: martini glasses for glamour, coupe glasses for retro vibes, or even little mason jars for a casual, millennial-era picnic feel. And if you’re not into crackers or tortilla chips, try crispy tostadas or even plantain chips for a tropical twist.

Oh, and one last tip: make sure that tomato (or V8) juice is brain-freeze cold. This is what takes the dish from ‘yeah nah, pretty good’ to seriously refreshing.

SERVES 6

500g cooked medium king prawns, peeled and cleaned

½ red onion, finely chopped

1 Lebanese cucumber, peeled and finely chopped

1 large ripe avocado, chopped

2 medium tomatoes about 375g, finely chopped

2 stalks celery, peeled and finely chopped

2-3 tbsp finely chopped coriander stems

2 tsp ground cumin

2 tsp smoked paprika

625ml (2½ cups) chilled tomato or V8 juice 

125ml (½ cup) pickled-flavoured ketchup

2½ tbsp lime or lemon juice, or to taste

1 small fresh chilli, finely chopped (optional) 

mezcal, to taste (optional)

coriander sprigs, to garnish

lime or lemon cheeks or wedges, to serve

hot sauce and tortilla chips, to serve

Using a sharp knife, halve the prawns lengthwise. Place the prawns, onion, cucumber, avocado, tomato, celery, coriander, cumin and smoked paprika in a large bowl, then stir to combine well. Add the juice, tomato sauce, lime juice and chilli, if using, and stir. Taste, then season with salt and pepper and add more lime juice and mezcal if you’d like to add some, to taste.

Divide the mixture among glasses or bowls. Garnish with coriander sprigs and serve with lime wedges, hot sauce, and tortilla chips on the side.