Shiso Crab Cocktail

• 14 cup finely chopped red onion
• 14 cup seasoned rice wine vinegar (sushi vinegar)
• 1 12 tablespoons finely chopped shiso (perilla)
• 2 tablespoons extra virgin olive oil
• 8 ounces best-quality fresh crabmeat, picked over for shells and cartilage
• pulp from 2 ripe avocado, cut into 1/2-inch dice
• fresh ground black pepper
• coarse sea salt or kosher salt, if needed

1. Stir the onion, vinegar, and shiso together in a medium mixing bowl and let it sit at room temperature for at least 30 minutes to mellow the onion flavor.
2. Stir in the olive oil and then gently toss in the crab and avocado.
3. Season the salad with a few grindings of black pepper and taste it; add salt if you think it needs it.
4. Some crabmeat is already quite salty so the salad might not need additional salt.
5. Spoon the salad into stemmed glasses and serve cold.

red onion, rice wine vinegar, perilla, extra virgin olive oil, fresh crabmeat, avocado, fresh ground black pepper, salt

Taken from www.food.com/recipe/shiso-crab-cocktail-405173 (may not work)