A refreshing seafood cocktail that combines zesty flavors with the freshness of seafood, perfect for summer gatherings or as a light appetizer.
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In a large pot of boiling salted water, cook the prawns and langoustines for 5 to 7 minutes, or until they turn pink and are cooked through.
Peel the prawns and cut them into bite-sized pieces.
Slice the lettuce into fine julienne strips.
Cut cherry tomatoes in halves (optional, for added freshness and color).
Take 4 serving glasses or cups.
Add a layer of shredded lettuce at the bottom.
Top with chopped prawns.
Spoon in a generous amount of pink sauce or mayonnaise.
Place one whole langoustine on top of each glass.
Garnish with a slice of lemon and cherry tomatoes if using.
Serve chilled as a light and classy appetizer!
To enhance the flavor, prepare a day ahead and let sit in the refrigerator overnight.
If you prefer a spicier cocktail, add more jalapeño or a few dashes of hot sauce.
Can I prepare the seafood cocktail in advance?
Yes, preparing it a day ahead and refrigerating overnight can enhance the flavors.
What can I use instead of lime juice?
You can substitute lime juice with lemon juice for a slightly different tang.
How should I store leftovers?
Store in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.
Can I add other types of seafood?
Yes, you can substitute or add other seafood like scallops or fish.
How can I make the cocktail spicier?
Add more jalapeño or a few dashes of hot sauce to increase the spice level.
