Ceviche Acapulco

Makes 6 servings

Ingredients:

3/4 pound white fish fillets, cut in 1 x 1/2 inch pieces
8 ounces small peeled and deveined shrimp
8 ounces bay scallops
juice of 6 limes

Marinade:

3/4 white onion, finely chopped
4 serrano peppers, seeded and chopped
2 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 V-8 juice
2 tablespoons olive oil
2 tablespoons jalapeño pepper strips, finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons oregano, dried and crushed
salt to taste

Garnish:

cilantro, chopped
avocado, diced

Preparation:

Place seafood in glass bowl. Cover with lime juice. Marinate 1 hour.
Drain. Return seafood to bowl.

Mix onion, serrano peppers, tomatoes, olives, parsley and cilantro.
Stir in V-8 juice, oil, jalapeños, Worcestershire, oregano and salt.
Pour sauce over fish, mix gently and marinate for 1/2 hour in
refrigerator.

Fill serving cups with ceviche, garnishing with cilantro and diced
avocado.

Note: Ceviche, or Seviche, comes originally from Polynesia and has
undergone changes that make it a Mexican dish. Mexicans prefer 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.