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Spinach Pesto Shrimp Ceviche


1 12oz package Pacific Sustainable Salad Shrimp – Buy Now!
1 avocado, cubed
*handful corn chips

1 ½ oz fresh basil
1 cup almonds
2 cups baby spinach
1 cup parmesan cheese, grated
½ lemon, juiced
*Sea Salt and Pepper to taste


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