CEVICHE

1/2 lb. scallops, 1/2 lb. white fish, 1 lb. medium shrimp, deveined and shells removed, 1/4 cup green olives, sliced, 1 cup lime juice, 1/4 cup lemon juice, 3 T. orange juice, 1/2 cup red onions, sliced, 2 jalapeno peppers, finely diced, 1 cucumber, peeled and diced, 2 green onions, sliced, 1 cup cilantro, chopped, 2 T. dry white wine, 1/4 cup extra virgin olive oil, 2 avocados, peeled, pitted, and sliced, 1 cup mango, seed removed, peeled and diced, 1/2 cup pineapples, slices, drained and diced.  Salt and white pepper to taste

Cut the fish into 1/2-inch cubes.  Add the lime, orange juices, fish, and shrimp into the bowl.   Add the salt and pepper.  Cover and refrigerate for 2 hours.  Get out another bowl, add the remaining ingredients, and mix.  Make sure the wine, olive oil, and fruit are evenly distributed.  Drain the fish and shrimp mixture.  Add it to the top and serve with corn tortilla chips and a glass of chilled white wine.