Mexican Chilli Salsa Prawn Cocktail

Number of Portions
Mexican Chilli Salsa Prawn Cocktail


- 6 tomatoes, seeded and diced
- 6 tbsp Bicks Mexican Mild Chilli Relish
- 50 ml orange juice
- 25 ml lime juice
- 500 grams Cooked Tiger Prawns
- 2 limes cut into wedges
- 2 Iceberg lettuce shredded


Mix together the tomatoes, Mexican Mild Chilli Salsa and Dip, orange juice, lime juice and Cooked Tiger Prawns, and then rest in the fridge allowing the flavours to infuse.

Put the shredded lettuce in a serving bowl and place the prawn mixture on top, finish with the wedges of lime and serve.

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