Ceviche - cooking recipe

Ingredients

8 oz. Scallops (Finely Diced)
8 oz. Firm Flesh White Fish (Snapper, Dorado, Grouper)
8 oz. Small Shrimp
1/2 c. Fresh Lime Juice
1/4 c. Fresh Lemon Juice
2 Ripe Tomatoes (Diced)
1 Serrano Chili (Minced)
1 Anaheim Chili (Minced)
1 Tbsp Minced Fresh Cilantro
1/2 c. Finely Chopped Onions
2 Spring Onions
2 Tbsp. Olive Oil
1/2 tsp. Oregano
1/2 tsp. Salt

Preparation

1. Dip fish and other seafoods in boiling water and remove any bones/shells.
2. Put fish in non-aluminum bowl and cover with lime/lemon
juices and allow to stand (refrigerated) for an hour.
3. Drain fish/seafood and rinse in cold water.
4. Stir together remaining ingredients in a non aluminum
bowl and add fish/seafood and refrigerate (covered) for
an hour or so. 5. Serve chilled with Tortilla chips or bread.