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Tofu and Shrimp Ceviche
Courtesy of The Soyfoods Council
Servings: 6
Prep Time: 15 Min.
Cook Time: n/a
Chill Time: 30 Min.
What you need:
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1 lb. cooked small shrimp (or large shrimp, chopped)
8 oz. extra firm tofu, pressed
3/4 c. diced fresh pineapple
2/3 c. lime juice
1/2 c. finely chopped cilantro leaves, optional
1/4 c. chopped red onion
1 green onion, finely chopped
1 jalapeno pepper, finely chopped
1 tsp. salt
hot pepper sauce
tortilla chips for garnish
What to do:
1. In large bowl gently mix all ingredients together with a rubber spatula. Cover and refrigerate 30 min. to 1 hr. Serve in decorative glasses and garnish with tortilla chips.

*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.
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