Shrimp cocktail with kimchi and avocado

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

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

Mix everything gently and cover with cling film. Let it rest in the fridge for at least an hour, but even a day is fine. Serve either in ice cream cones, in little gem lettuce leaf boats, in a glass, or on focaccia bruschetta. In any case, ideally with a little caviar on top for special occasions.