Ceviche Verde

1:46 PM, Feb 25, 2011   |    comments
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Ceviche Verde, from Chef Ryan Rose

8oz shrimp, cooked and roughly chopped
1 bunch cilantro
1 oz almonds
6 cloves garlic
3 limes
olive oil

To make the pesto add all ingredients except olive oil to a food processor and puree to a rough consistency. With motor running add olive oil in a thin stream until the mixture comes together. Season to taste. Fold the pesto into the chopped shrimp. Place a spoonful of ceviche verde onto mini tostadas or chips and top with cabbage, cucumber and cilantro leaves.

Recipe Courtesy Chef Ryan Rose

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