Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         red snapper fillets -- cut in
                        1 x 1/2 inch pieces
   8      ounces        small peeled and deveined shrimp
   8      ounces        scallops
   6                    limes -- juice of
                        ***MARINADE***
     3/4                white onion -- finely chopped
   4                    serrano peppers -- chopped
   2                    tomatoes -- finely chopped
     3/4  cup           pimento-stuffed green olives -- - finely chopped
     1/4  cup           parsley -- finely chopped
     1/2  cup           cilantro -- finely chopped
     3/4  cup           tomato juice
   2      tablespoons   olive oil
   2      tablespoons   jalapeno pepper strips -- fine
                        chopped -- with juice
   2      tablespoons   worcestershire sauce
   2      tablespoons   oregano -- dried and crushed
                        salt to taste
                        ***GARNISH***
                        cilantro -- chopped
                        avocado

Preparation:

Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator. Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days.