Tofu and Shrimp Ceviche
Updated: Nov 26, 2019
Ingredients 1 pound cooked small shrimp (or large shrimp, chopped)
8 oz. firm tofu, pressed
*¾ cup diced fresh pineapple
2/3 cup lime juice
½ cup finely chopped cilantro leaves, optional
¼ cup chopped red onion1 green onion, finely chopped
1 jalapeno, finely chopped
1 teaspoon salt
Hot sauce to taste
Tortilla chips for garnish
Instructions In large bowl gently mix all ingredients together with a rubber spatula.
Cover and refrigerate 30 minutes to 1 hour.
Serve in decorative glasses and garnish with tortilla chips.
Notes * To press tofu, place block of tofu on a layer of paper towels on a plate or cutting board.
Top with additional layer of paper towels and a second plate.
Put a can or other weight on the top plate, to create a press.Let stand 15 to 30 minutes to press excess liquid out of the block of tofu.
Makes 6 appetizer servings