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, parsley 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. NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans prefer to use fat fish as mackerel or pompano for ceviche. Limes are preferred, although lemons may be used, since both contain the citric acid that "cooks" the fish. (According to Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking)