Ceviche - cooking recipe

Ingredients

2 lb. scallops or halibut
2 c. lemon juice
2 c. chopped onion
1 3/4 c. fresh peeled, seeded and chopped tomatoes
1/2 c. tomato juice
2 green chiles, chopped
12 green olives, chopped
2 Tbsp. Worcestershire sauce
2 tsp. salt
1 tsp. Tabasco sauce
2 Tbsp. chopped parsley

Preparation

Cut fish into bite size pieces and marinate in lemon juice at least 6 hours.
Mix together remaining ingredients except parsley. Drain off 1 cup lemon juice. Stir in remaining ingredients and marinate overnight in the refrigerator.
Before serving, stir in the chopped parsley.
Serve in stemmed glasses on a lettuce cup. Glass shows off the pretty colors.
Serves 6 to 8.