Ceviche Acapulco - Carlos O'Brien's

Course :	Appetizers
From:	HungryMonster.com
Serves:	6

Ingredients:

3/4	pound	red snapper fillets -- cut in
8	ounces	small peeled and deveined shrimp
8	ounces	scallops
6	medium	limes -- juice of
		---MARINADE---
3/4	medium	white onion -- finely chopped
4	medium	serrano peppers -- chopped
2	medium	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
1	teaspoon	salt to taste
		---GARNISH---
1	bunch	cilantro -- chopped
1	medium	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.