Summer Cocktail Recipes

summer cocktail recipes, looking for these recipes? check this for 5 best summer cocktail recipes: Prawn cocktail pasta salad,Summer ceviche

Table of Contents

Prawn cocktail pasta salad

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 300g dried penne pasta
  • 1kg cooked prawns, peeled, deveined, tails intact
  • 1 Lebanese cucumber, halved, thinly sliced
  • 1 avocado, thinly sliced
  • 60g baby leaf salad mix
  • 1 bunch fresh chives, finely chopped
  • 1/4 cup small fresh mint leaves
  • 2 tablespoons coarsely chopped fresh dill, plus extra sprigs, to serve
  • Lemon wedges, to serve (optional)

Dressing

  • 170g (2/3 cup) whole-egg mayonnaise
  • 1 1/2 tablespoons tomato sauce
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons Worcestershire sauce

Method

  • Step 1
    Cook the pasta in a large saucepan of boiling salted water, following packet directions or until al dente. Refresh under cold water and drain.
  • Step 2
    Meanwhile, for the dressing, whisk together the mayonnaise, tomato sauce, juice and Worcestershire sauce in a large bowl.
  • Step 3
    Arrange the pasta, prawns, cucumber, avocado, salad mix, chives, mint and dill on a platter. Season. Drizzle with the dressing and scatter with extra dill. Serve with lemon wedges, if you like.

Summer ceviche

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 1 fresh long green chilli
  • 1 garlic clove
  • 1 tablespoon chopped fresh coriander root
  • 1/2 teaspoon sea salt flakes
  • 1/4 teaspoon cracked black pepper
  • 700g fresh white fish fillets, finely chopped
  • 185ml (3/4 cup) lime juice
  • 1/ 4 cup chopped fresh coriander
  • 35g (1/2 cup) shredded coconut, lightly toasted
  • 1 long fresh red chilli, thinly sliced
  • 60g plain corn chips
  • Fresh coriander leaves, to serve

Method

  • Step 1
    Preheat grill on high. Cook the green chilli, turning, for 2 minutes or until slightly charred. Set aside to cool. Peel, halve and seed the chilli.
  • Step 2
    Place the green chilli, garlic, coriander root, salt and pepper in a mortar and pound with a pestle until a smooth paste forms.
  • Step 3
    Place the chilli mixture and fish in a glass or ceramic bowl and toss to coat. Stir in the lime juice. Cover and place in the fridge for 4 hours or overnight to marinate.
  • Step 4
    Stir in chopped coriander. Divide ceviche among glasses. Top with shredded coconut, red chilli, corn chips and coriander leaves.

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