Shrimp cocktail with kimchi and avocado

If you have large shrimp, cut them into smaller pieces. Mix the sauce from mayonnaise, yogurt, ketchup, pepper, salt, and kimchi, which you should chop into the smallest possible pieces.

Add the shrimp and peel the avocado. Cut it into pieces the same size as the shrimp. Season it with salt and lightly acidify with lemon juice. You can also season with fresh herbs to taste.

Gently mix everything and cover with cling film. Let it rest in the refrigerator for at least an hour, or even a day. Serve either in ice cream cones, or in lettuce cups, in a glass, or on focaccia bruschetta. In any case, ideally with a little caviar on top for special occasions.