Seafood Medley Ceviche - cooking recipe

Ingredients

1/2 pound scallops, cut into small chunks
1/2 pound shrimp, cut into small chunks
1/2 pound tilapia, cut into small chunks
2 lemons, juiced
2 limes, juiced
1 orange, juiced
1 serrano pepper, diced
1 avocado, diced
1 tomato, seeded and diced
1/2 cucumber, peeled and diced
1/2 red onion, diced
1/8 cup chopped fresh cilantro
4 cloves garlic, minced
1/4 cup tomato and clam juice cocktail
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon lemon pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground white pepper

Preparation

Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.