Shrimp Cocktail with Kimchi and Avocado
Sezamo
Preparation method
Preparing the Sauce and Ingredients
If using large shrimp, cut them into smaller pieces. Prepare the sauce by mixing mayonnaise, Greek yogurt, ketchup, salt, and ground black pepper. Cut the kimchi cabbage into very small pieces and incorporate it into the sauce.
Add the shrimp to the sauce. Peel the avocado and cut it into cubes similar in size to the shrimp. Season the avocado with a little salt and immediately drizzle with lemon juice to prevent oxidation. If desired, you can also add chopped fresh herbs (coriander, mint, or basil) now.
Finishing and Serving
Mix everything carefully and cover the bowl with food wrap. Let the cocktail rest in the refrigerator for at least one hour (it can even be prepared a day in advance).
Chef's tip
For a lighter version, you can replace part of the mayonnaise with a larger amount of Greek yogurt.
If you can't find ice cream cones, serving in cocktail glasses remains the most elegant and classic option.
50 min
Under an hour
