Shrimp Cocktail with Kimchi and Avocado

If using large shrimp, cut them into bite-sized pieces. For the sauce, whisk mayonnaise, natural 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.

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

Gently fold the shrimp and avocado cubes into the sauce. Cover the mixture with cling film and let it chill in the refrigerator for at least one hour (or up to one day). Arrange the cocktail in glasses, on lettuce leaves, or in ice cream cones. Garnish with microgreens and, for a special occasion, with a little caviar before serving.