Ceviche acapulco

3/4 lb Red snapper fillets; cut in
           -1 x 1/2 inch pieces
      8 oz Small peeled and deveined sh
           -rimp
      8 oz Scallops
           Juice of 6 limes
           Marinade:
    3/4    White onion; finely chopped
      4    Serrano peppers; chopped
      2    Tomatoes; finely chopped
    3/4 c  Pimento-stuffed green olives
           -- finely chopped
    1/4 c  parsley; finely chopped
    1/2 c  Cilantro; finely chopped
    3/4 c  Tomato juice
      2 tb olive oil
      2 tb Jalapeno pepper strips, fine
           -ly chopped, with juice
      2 tb worcestershire sauce
      2 tb Oregano; dried and crushed
           Salt to taste
           Garnish:
           Cilantro, chopped
           Avocado
 
      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. Serves 6 SOURCE: Carlos O'Brien's, 3011
  N. St. Mary's, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally
  from Polynesia and has undergone changes that make it a Mexican dish.
  Mexicans perfer 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) Posted by Clarence Fontish.