Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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