Shrimp Cocktail with Kimchi and Avocado

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

2 tablespoons of mayonnaise
2 tablespoons of richer white yogurt
2 tablespoons of sweet ketchup
Freshly ground pepper
Salt
2 tablespoons of pickled kimchi
Ready-to-eat avocado
Microgreens for serving
Optionally fresh herbs (coriander, mint, or basil)
Caviar for garnish (optional)
Lemon
8 ice cream cones or focaccia or little gem lettuce for serving
200 g of cooked peeled shrimp

YOU WILL ALSO NEED

Cling film

INSTRUCTIONS

1
If you have large shrimp, cut them into pieces. Mix the sauce from mayonnaise, yogurt, ketchup, pepper, salt, and kimchi, which you should chop into the smallest pieces possible.
2
Add the shrimp and peel the avocado. Cut it into pieces the same size as the shrimp. Salt it and lightly acidify with lemon juice. You can also season with fresh herbs to taste.
3
Carefully mix everything and cover with cling film. Let it rest in the fridge for at least an hour, but preferably a day. Serve either in ice cream cones, or in lettuce leaf boats, in a glass, or on bruschetta from focaccia. Ideally, with a bit of caviar on top for special occasions.

MENU od Koko

Veronika “Koko” Šmehlíková is a successful blogger and presenter, award holder of Blogger and Foodblogger of the Year, known from Europe 2 and her own shows MENU at Home and MENU by Koko.