Ebi to avocado sarada

Bring a small pot of water to a boil. Add the Shrimp and cook for 1-2 minutes until they turn pink and opaque. Drain immediately and plunge into ice water to stop cooking. Once cooled, pat the Shrimp dry and slice each in half lengthwise.

Cut the Avocado in half, remove the pit, scoop out the flesh, and dice it into 1.5 cm cubes.

Slice the Cucumber into thin rounds or half-moons. Thinly slice the Red onion.