Shrimp Ceviche On Endive

• 3 lbs small raw shrimp, cleaned and minced
• 4 large tomatoes, seeded and minced
• 4 limes, juice of
• 3 lemons, juice of
• 1 cup cilantro leaf, chopped
• 1 serrano chili pepper, seeded and minced
• 1/2 cucumber, peeled and minced
• 1 red onion, minced
• salt and pepper, to taste
• 3 tablespoons tomato sauce

1. Put the minced shrimp in a large glass bowl.
2. Pour the lemon and lime juice over the shrimp and refrigerate while prepping the rest of the ingredients. The juice will "cook" the shrimp.
3. Toss the remaining ingredients in with the shrimp, cover and refrigerate for 1 hour or longer - depending on the size of the shrimp.
4. Spoon a Tbs or so onto the end of an endive leaf and arrange on a platter as an appetizer, or fill a martini glass as a first course.

shrimp, tomatoes, lemons, cilantro leaf, serrano chili pepper, cucumber, red onion, salt, tomato sauce

Taken from www.food.com/recipe/shrimp-ceviche-on-endive-182235 (may not work)