Shrimp Ceviche II 3 lb raw shrimp, cleaned 4 tomatoes, seeded and diced 6 limes, juiced 4 lemons, juiced 1 cup cilantro leaves, chopped 1 Serrano Chile, seeded and finely chopped 1/2 of a cucumber, peeled and diced 1 red onion, diced salt and pepper to taste 3 tbs tomato sauce tortilla chips for dipping/scooping Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will “cook” the shrimp. Toss with remaining ingredients and refrigerate for one more hour or longer. Serves 12