Ceviche Acapulco

Yield:	6 Servings
Categories:	Seafood, Appetizers, Mexican

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
DIVIDER		-- 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