Mexican prawn cocktail with tomato, avocado and chipotle
This recipe comes from Rick Stein's The Road to Mexico cookbook (RRP$60).
- 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 three-quarters 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 tortilla chips or totopos on the side.