Mexican prawn cocktail with tomato, avocado and chipotle

This recipe comes from Rick Stein's The Road to Mexico cookbook (RRP$60).

Ingredients

275 ml	Tomato juice (Main)
4 Tbsp	Extra virgin olive oil
1 large	Lime, juice only
2 cloves	Garlic, peeled
½	Red onions, roughly chopped
2 tsp	Chilli sauce, Tabasco, Cholula or Huichol
1 tsp	Worcestershire sauce
2 Tbsp	Chipotle chillies in adobo sauce, generous ones (Main)
¼ tsp	Salt
1 sprinkle	Freshly ground black pepper, about 8 grinds of the peppermill
375	Cooked prawns, that have already been peeled and deveined (Main)
2	Avocados, stoned, peeled and diced then tossed in lime juice to prevent browning (Main)
2	Tomatoes, chopped (Main)
1 small handful	Coriander leaves, chopped (Main)
1	Little gem lettuce, shredded (Main)
4	Lime wedges, for serving
1 packet	Tortilla chips, or totopos, for serving (Main)

Directions

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.
2. 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.