Categories: Fish/sea, Appetizers, Mexican 
      Yield: 6 servings 
  
    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.