Shrimp Ceviche II

[mos]

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

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