Cocktail de Cangrejo de Rio en Mousse de Aguacate (Crayfish Cocktail in an Avocado Mousse)

I have been craving for a while a nice seafood cocktail, so today was the day to make one, it is Friday and the weather was lovely, sunny all day and quite springy.

The town where I grew up, Ensenada, is well known because of its  delicious and fresh seafood and fish. There, you can find a lot of fish and seafood restaurants and street food carts, the second ones are very popular among the people as they are informal places to eat and there are some very famous like “La Guerrerense” who makes mouthwatering ceviches, salsas, seafood cocktails, all very fresh and delicious.

So I grew up eating lots of fish and seafood, that is why  I tent to cook lots of these dishes at home and I’m always looking for new recipes to try. Today’s recipe is my own, I had some crayfish in the fridge and I honestly didn’t want to have it in a salad, so I thought about this recipe. This dish can be eaten as a main or as light starter and you can also use crab instead of crayfish.

If you decide to make this very easy recipe, please let me know what you thougt about it. Have a lovely weekend!

Serves 2


For the crayfish cocktail

  • 140 gr ready to eat crayfish tails
  • 15 cherry tomatoes finely chopped
  • 3 spring onion finely chopped
  • 1/2 fresh jalapeño chilli chopped
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh dill
  • 1 lime (juice)
  • 2 splashes Worcester sauce
  • 6 tbsp tomato juice
  • Salt and pepper to taste

For the avocado mousse

  • 1 ripe avocado cut in small cubes
  • 1 tbsp olive oil
  • 3 tbsp water
  • 1/2 lime (juice)
  • Salt to taste

To eat it with


Mix all the ingredients for the crayfish cocktail and leave in the fridge for at least half an hour, so the ingredients combine.

Cut the tortillas and bake according to the recipe that is in the blog.

Blend the avocado, olive oil, water and salt to make the mousse.

Serve in a glass, put some avocado mousse on the bottom first and then some crayfish cocktail on top. Have it with the tortilla chips and a nice glass of very cold beer.



Published by

Karla Zazueta

Mexican living in London

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