The Best Mexican Prawn Cocktail with advocado 2020

Preparation Time:  20 minutes
Cooking Time:  10 minutes
Course: appetizers
Cuisine: Mexican

Ingredients:

3 ripe avocados
1 shallot, peel, and chop
1 clove of garlic, peel, and slice
500 grams prawns, peeled and cooked (fresh is perfect if you can get good quality)
1 fresh chili, deseeded and sliced
200ml creme fraiche
2 limes, cut and squeeze the juice in a bowl
100ml good quality extra virgin olive oil
(if you have fresh, raw prawns, the following:
400ml of good fish stock and a bouquet garni)

preparation:

If you have fresh prawns, peel them, clean and divine the prawns, then put a pan on heat, add the stock and the bouquet garni, once it boils, poach the prawns for 2 - 3 minutes. Take them out, rinse and let them cool down in a colander. Then put the prawns in the fridge and chill them. 

In a blender, puree the avocados, onion, chili, garlic until it becomes a smooth paste.

Use a tall glass and set the prawns in the first layer and top with the puree dressing.

Do this layer by layer until it reaches the top.

Serve immediately.

Alternatively, you could also halve the avocados, then scoop out the flesh and keep the skin halves. You then serve the cocktail in the avocado skins.