1 avocado, peeled and stone removed, diced
4 red chillies
1 guajillo chilli, toasted
100g/3½oz cucumber, peeled
1 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh coriander
2 garlic cloves
6 limes, juice only
1 red onion, thinly sliced
1 tbsp Worcestershire sauce
100ml/3½fl oz olive oil
½ tsp Mexican oregano
500g/1lb 2oz pearl barley
20g/¾oz butter
4 sushi grade carabinero prawns, peeled, halved and de-veined (head reserved)