Preparation time 20 minutes
Cooking time less then 5 minutes
- 450 grams shrimp
- 1 red onion
- 3 radishes
- A quarter of a cucumber
- 1 avocado
- 2-4 tbsp of Red Rocket Chili Pepper hot sauce ( depending on your heat rate)
- 1 lime
- 2 tbsp fresh cilantro
- 300 ml tomato juice
- Olive oil
- 1 tbsp celery salt
Cut the onion, cucumber, radish, avocado and coriander into pieces.
Heat a wok pan with a dash of olive oil and then fry the shrimp on high heat for about two minutes.
Cut half of your fried shrimp into small pieces. You leave the other half whole.
Grab a large bowl and put the sliced vegetables and sliced shrimps in it.
Add the tomato juice, the Red Rocket Chili Pepper hot sauce and the coriander. Stir this well until it is a smooth and liquid mixture. If it is still too thick, you can add some water if necessary.
Season with a pinch of salt.
Sprinkle a tablespoon of celery salt on a small plate. Rub a slice of lime around the top of the glass and then press in the salt. Put the mixture into cocktail glasses. Drizzle the cocktail with some lemon juice to finish your cocktail.