Shrimp Ceviche

3 lbs small raw shrimp, cleaned
4 large 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 tablespoons tomato sauce

Method:
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.
Enjoy with tortilla chips or as a topper for grilled fish!