Spinach Pesto Shrimp Ceviche

This easy to make Spinach Pesto Shrimp Ceviche recipe serves as a great afternoon snack, appetizer, or as a light meal. Serve with some tortilla chips or eat it with a fork!
8 min
Prep Time
Total Time


1 package Pacific Sustainable Salad Shrimp
1 avocado, cubed
*handful corn chips

 For the pesto:
1.5 oz fresh basil
1 cup almonds
2 cups baby spinach
1 cup p
armesan cheese, grated
½ lemon, juiced
*sea salt and pepper to taste 


Make pesto first by blending all ingredients together with a bit of olive oil. Rinse and dry shrimp and add to a large bowl. Toss with pesto and avocado then spoon into bowls or serving dishes. Garnish with corn chips on top.