Tofu and Shrimp Ceviche

  • 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

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.

  • Yields: 6 appetizer servings

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