Ceviche Verde, from Chef Ryan Rose
8oz shrimp, cooked and roughly chopped
1 bunch cilantro
1 oz almonds
6 cloves garlic
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