Mexican prawn cocktail with tomato, avocado and chipotle

Serves 4

275ml tomato juice

4 Tbsp extra virgin olive oil

Juice of 1 large lime

2 cloves garlic, peeled

½ red onion, roughly chopped

2 tsp chilli sauce ( Cholula, Tabasco or Huichol) 1 tsp Worcestershire sauce

2 heaped Tbsp chipotles in adobo

¼ tsp salt

8 turns of black peppermill

375g prawns, cooked peeled and deveined 2 avocados, stoned, peeled and diced, then

tossed in lime juice to prevent browning 2 tomatoes, chopped

Small handful coriander, chopped

1 little gem lettuce, shredded

Lime wedges and totopos (or tortilla chips),

to serve

1

To make the sauce, put the tomato juice, oil, lime juice, garlic, onion, chilli sauce, Worcestershire sauce and chipotles in adobo in a blender or food processor. Season with salt and pepper, then blend until smooth. Refrigerate until ready to assemble the dish.

When you’re ready to eat, mix the prawns with the sauce, diced avocado, tomatoes and ¾ of the chopped coriander. Divide the shredded lettuce between 4 chilled cocktail or sundae glasses. Top with the prawn mixture, then sprinkle with the remaining coriander. Serve with lime wedges and the totopos or tortilla chips on the side.