Coctel de camaron y pulpo – Baja-style seafood cocktail

30 minutes


  • 250g of large prawns, in their shells
  • 200g of octopus, cooked and sliced into 1cm pieces
  • 1/3 cucumber, seeds removed and diced
  • 1/2 lemongrass stalk, outer leaves removed and minced
  • 2 plum tomatoes, large, seeds removed and diced
  • 1 small red onion, diced
  • 1/2 jalapeño, deseeded and diced
  • 2 tbsp of chipotle chilli, in adobo sauce
  • 1 dash of Tabasco
  • 5 limes, juiced
  • 1 orange, juiced
  • 2 avocados, peeled, pitted and diced
  • sea salt
  • freshly ground black pepper
  • fennel fronds, to garnish (optional)

Cocktail sauce

  • 100ml of sriracha
  • 50ml of fish sauce
  • 25ml of lime juice


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