Coctel de cameron y pulpo – Baja-style seafood cocktail

This fresh, vibrant and fiery seafood salad recipe is inspired by the food scene of Baja California. Octopus, prawns, avocado, tomato and cucumber is dressed in a punchy combination of sriracha, fish sauce and lime. Read what Nud had to say on his beloved Baja here.

First published in 2019

This is my version of the wildly popular seafood cocktails found all over Ensenada. Virtually all street stalls have a version of this dish – it’ slightly spicy, very acidic and perfect for a summer picnic or barbecue.




Cocktail sauce


Place the diced cucumber in a colander and sprinkle with salt. Stir to ensure each piece is well-coated, then leave for ten minutes. Wash with cold water and set aside
While the cucumber is curing, bring a large pan of water to the boil and add the prawns. Cook for about 45 seconds, then drain and transfer to in an ice bath. Once cool enough to handle, peel and cut the meat into 1cm pieces
Combine the cucumber, lemongrass, tomatoes, prawns, octopus, red onion and jalapeno in a large bowl, then stir in the chipotle and tabasco. Pour in the lime and orange juices and season with a big pinch of salt and pepper
Combine the fish sauce, lime juice and sriracha to make a cocktail sauce, then stir this through the other ingredients
Add the avocado and coriander and mix again, being careful to not bruise the avocado. Taste the mixture for seasoning and add more salt, pepper, chilli or lime juice to taste
Garnish with a lime wedge and the fennel fronds (if using). Serve with nacho chips, tostadas or crackers to spoon the mixture onto

Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

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