Ceviche Acapulco

3/4 lb red snapper fillets; cut in 1 x 1/2 inch pieces
8 oz small shrimp; peeled and deveined
8 oz scallops
6 limes; juice of for marinading
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 Tbs olive oil
2 Tbs jalapeno pepper strips; finely chopped, with juice
2 Tbs worcestershire sauce
2 Tbs oregano; dried and crushed
Salt to taste

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.

Garnish with cilantro and chopped avocado.

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