Tofu and Shrimp Ceviche
Recipe courtesy of The Soyfoods Council.
1 pound cooked small shrimp (or large shrimp, chopped)
8 ounces extra firm tofu, pressed*
3/4 cup diced fresh pineapple
2/3 cup lime juice
1/2 cup finely chopped cilantro leaves (optional)
1/4 cup chopped red onion
1 green onion, finely chopped
1 jalapeño pepper, finely chopped
1 teaspoon salt
Hot pepper sauce
Tortilla chips for garnish
- 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.
Makes 8 servings.
*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.
Recipe and photograph courtesy of The Soyfoods Council.