Prawn ceviche

This zesty update on the shrimp cocktail is a refreshing summer starter. Add steamed mussels and lightly poached fish for a seafood cocktail. Serves 4-6 as a starter.

Ingredients

⅓ cup	White vinegar
1 cup	Water
500 g	Prawns, shell-on, raw (Main)
2	Limes, juice of
4	Tomatoes, cut up
½	Red onions
2 cloves	Garlic
1 Tbsp	Worcestershire sauce
2	Chipotle puree, from a can, plus 1 Tbsp of their sauce
1	Lime, zest and juice
¼ cup	Olive oil
1 to taste	Salt

Directions

1. Add ? cup white vinegar to 1 cup of water and bring to a boil. Add 500g raw shell-on prawns and lightly poach for 2 minutes. Peel and cut into chunky pieces. Add the juice of 2 limes and chill.
2. Into a food processor add 4 cut up tomatoes, ½ a red onion, 2 cloves garlic, 1 Tbsp worcestershire sauce, 2 canned chipotle peppers and 1 Tbsp of their sauce, and the zest of a lime.
3. Whizz with ¼ cup of olive oil and the juice of 1 lime to a smooth soup. Season with salt to taste, and chill. Combine prawns, the tomato sauce and a small handful of freshly chopped coriander. Serve with a grind of black pepper and some slices of avocado.