Pickled Mexican Prawn Cocktail by The Pickle House

Serves 2


  • 1/2 Pack of prawns

  • 1 Little gem lettuce, shredded

  • 10 Cherry tomatoes, halved

  • 1/2 Red onion, chopped

  • Handful of chopped coriander

  • 1 Avocado, peeled and diced

  • Wedge of Lime

  • Large pinch of cracked black pepper

The Juice:

  • 1 pack (330ml) Borough Broth beef broth

  • 300ml Tomato Juice

  • 100ml Pickle House Original Pickle Juice

  • 2 tbsp Olive oil

  • 2 tsp Cholula

  • 1 tsp Green Tabasco

  • 1 tsp Worcester sauce

  • 1 tsp Celery Salt

  • Juice of 1 lime


  1. In a pan boil the beef broth down to more than half its original size then set aside to cool.

  2. In a jug mix together the tomato juice, pickle juice, olive oil, Cholula, green Tabasco, Worcester sauce, celery salt and lime.

  3. Then add the beef broth and mix together.

  4. Taste, if you prefer more spice add a little extra Cholula or Tabasco.

  5. Refrigerate until ready to use.

  6. When ready, using two large glasses divide the prawns, shredded lettuce, cherry tomatoes and red onion evenly into each one.

  7. Then add a bit of the coriander and avocado saving some aside to garnish.

  8. Give each glass a quick mix and top with the juice from the refrigerator.

  9. Sprinkle over the remaining avocado and coriander and finish with a large pinch of cracked black pepper.

  10. Serve with lime wedges and eat with a spoon or tortilla chips.

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