Shrimp Cocktail with Kimchi and Avocado

If using large shrimp, cut them into bite-sized pieces. For the sauce, whisk mayonnaise, yogurt, and ketchup until smooth in a bowl. Finely chop the kimchi and mix it into the sauce. Season with salt and freshly ground pepper.

Add the shrimp to the sauce. Halve the avocado, remove the pit, peel, and cut the flesh into cubes (about the same size as the shrimp). Immediately drizzle the avocado cubes with a little lemon juice to prevent browning, and lightly salt. Add finely chopped fresh herbs (coriander, mint, or basil) as desired.

Gently mix all ingredients together. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least one hour (or up to one day). Arrange the cocktail in ice cream cones, on lettuce hearts, in glasses, or on toasted focaccia. For a particularly elegant look, garnish with a dollop of caviar and fresh microgreens.