8 oz. scallops (finely diced)
8 oz. firm flesh white fish (snapper, dorado, grouper)
8 oz. small shrimp
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
2 ripe tomatoes (diced)
1 Serrano chili (minced)
1 Anaheim chili (minced)
1 tbsp. minced fresh cilantro
1/2 cup finely chopped onions
2 spring onions
2 tbsp. olive oil
1/2 tsp. oregano
1/2 tsp. Salt

Dip fish and other seafoods in boiling water and remove any bones/shells. Put fish in non-aluminum bowl and cover with lime/lemon juices and allow to stand (refrigerated) for an hour. Drain fish/seafood and rinse in cold water.

Stir together remaining ingredients in a non aluminum bowl and add fish/seafood and refrigerate (covered) for an hour or so. Serve chilled with Tortilla chips or bread.