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Tofu and Shrimp Ceviche

Photo: The Soyfoods Council/Iowa Soybean Association

Yield: 6 appetizer servings.

1 lb. 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 tsp. salt
to taste, hot sauce
as needed for garnish, tortilla chips

In a 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.

*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 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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