Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Red snapper fillets; cut in 1/4 c Parsley; finely chopped
-1 x 1/2 inch pieces 1/2 c Cilantro; finely chopped
8 oz Small peeled and deveined sh 3/4 c Tomato juice
-rimp 2 tb Olive oil
8 oz Scallops 2 tb Jalapeno pepper strips, fine
Juice of 6 limes -ly chopped, with juice
Marinade: 2 tb Worcestershire sauce
3/4 White onion; finely chopped 2 tb Oregano; dried and crushed
4 Serrano peppers; chopped Salt to taste
2 Tomatoes; finely chopped Garnish:
3/4 c Pimento-stuffed green olives Cilantro, chopped
-- finely 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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