• Soyfoodscouncil

Tofu and Shrimp Ceviche

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 onion

1 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

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