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