Mexican seafood sauté with avocado and mango

You can prepare this in advance as a cold salad.

When it is needed, just take out of your fridge and nibble it with a skewer, toothpick, or dessert fork.



Oil to shallow fry

The marinade

1/3 cup chopped shallots (about 2 medium)

1/4 cup fresh lime juice

1/4 cup tequila

2 garlic cloves, pressed

2 teaspoons ground cumin

1/3 cup plus 4 tablespoons olive oil, divided

The salsa

1 avocado diced

1 ripe mango diced

Mint leaves chopped

1 tbsp chopped onion

1 lemon juice

Salt and black pepper

Olive oil


Make the marinade and marinate the prawns for an hour.

Make the salsa.

Fry  red chili flakes in one tablespoon oil.

Strain the oil and fry the patted prawns in this spicy oil until cooked.

Chill instantly in cold water.

Mix the prawns with the avocado mango pieces, season and keep refrigerated.

Enjoy by fingers in bed.

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