About this Recipe
This is a fun, spicy and elegant twist on a prawn cocktail. My Mexican Salsa and Crayfish Salad tastes as good as it looks. Layered with a fresh Mexican corn salsa, soft crayfish tails and just enough of a kick from the chipotle and lime mayonnaise. It’s a perfect lunch that will impress your guests. Use pretty picnicware and you’ve got an impressive portable lunch.
Ingredients for the Mexican salsa – 4 portions
- 3 tomatoes
- 1 cup sweetcorn
- 1/2 – 1 fresh chilli
- 1 green pepper
- Juice of 1 lime
- Bunch of coriander/cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Slice the pepper into strips and then chop into small pieces. (See my post on the easiest way to deseed a pepper – How to deseed a pepper). Chop the tomatoes, chilli, onion and coriander/ cilantro. Add all the chopped ingredients to the bowl along with the sweetcorn. Season with salt and pepper. Add the juice of one lime and mix all the ingredients together well.
Ingredients for the chipotle lime mayonnaise
- 4 tablespoons mayonnaise
- 1 teaspoon chipotle paste
- Juice of 1 lime
Simply mix together the mayonnaise, chipotle paste and lime juice.
- 200g Crayfish tails
- 1/4 iceberg lettuce
Shred the iceberg lettuce into thin slices.
How to put your Mexican Salsa and Crayfish Salad together
Start layering your salad – a little iceberg, some salsa, some crayfish, some mayonnaise – continue to layer and finish with a topping of the mayonnaise and a few crayfish on top to decorate! Add a small chunk of lime as a garnish and your beautiful salad is complete.
This is a delicious and luxurious salad and it would work equally well with shrimp, prawns or tuna. Not a fan of seafood? Swap out seafood for chopped, cooked chicken breast.
Try this delicious recipe for homemade garlic bread crouton sticks. Crunchier than garlic bread, easy to make and very portable – these sticks go beautifully alongside the Mexican Salsa and Crayfish Salad.