Shrimp Cocktail with Kimchi and Avocado

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

Add the shrimp to the sauce. Halve the avocado, remove the pit, peel, and cut into cubes roughly the same size as the shrimp. Drizzle the avocado cubes with a little lemon juice and lightly salt them to prevent browning. If desired, finely chop fresh herbs like cilantro and add them.

Gently mix everything and cover with cling film. Let it chill in the refrigerator for at least one hour (or up to one day). To serve, arrange the mixture in ice cream wafers, lettuce hearts, or on focaccia bruschetta. For a special occasion, garnish with a little caviar and microgreens.