Red snapper acapulco with avocado

3/4 lb red snapper fillets, cut in 1 x 1/2 inch pieces
8 oz small peeled and deveined shrimp
8 oz scallops
Juice of 6 limes
Marinade:
3/4 white onion, finely chopped
4 Serrano peppers, 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 tomato juice
2 tbsp olive oil
2 tbsp Jalepeno pepper strips, finely chopped, with juice
2 tbsp Worcestershire sauce
2 tbsp oregano, dried and crushed
Salt to taste
Garnish:
Cilantro, chopped
Avocado

1. Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl.
2. Mix onion, serrano peppers, tomatoes, olives, parsley and cilantro. Stir in tomato juice, oil, jalepenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.
3. Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days.