1/4 cup finely chopped red onion |
1/4 cup seasoned rice wine vinegar (sushi vinegar) |
1 1/2 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 |