This Swim'n Seafood Cocktail is great as an appetizer for 6 or main course for 4. I substitute the quantities and varieties of fish every so often to make it new and exciting. As long as you have a good balance of shapes, flavors and textures don't be afraid to experiment a little.

INGREDIENTS

* 4oz. uncooked bay scallops
* 4 oz. crab pieces, precooked and shelled (big chunky claw meat is best)
* 4 oz. small squid, precooked, cleaned, and sliced into 1/2 inch rings
* 4 oz. uncooked skinless sea bass, red snapper, salmon, or tuna, cut into chucks 1 by 1/2 inch
* 3/4 C. freshly squeezed lime juice
* 4 oz. small shrimp, precooked and peeled
* 3/4 C. Ketchup
* 1 1/2 tsp. Worcestershire sauce
* juice of 1 orange
* 1 Tbs. wine vinegar
* 1 heaping tsp. dried oregano, preferably Mexican
* 2 Tbs. olive oil
* 1/2 white onion, coarsely chopped
* 1 lg. ripe tomato, or 3 ripe plum tomatoes, coarsely chopped
* 1/2/ C. minced cilantro leaves
* 1 canned chipotle chile, chopped
* 1 C. canned small peas
* 1/2 C. sliced stuffed green olives
* sea salt and fresh ground black pepper
* quartered limes for garnish

DIRECTIONS

Place the scallops, crab, squid and fish in a medium sized glass or plastic container. Pour the lime juice over and allow to marinate. Store, covered in the refrigerator for several hours, tossing it occasionally so that the juice fully saturates the seafood. When ready to use, add the shrimp.

Mix the ketchup, Worcestershire sauce, orange juice, vinegar, oregano, and oil together in a glass bowl large enough to hold all the ingredients. Drain the excess lime juice from the seafood mixture and discard. Gently stir the seafood into the sauce. Add the onion, tomato, cilantro, chipotle chile, jalapeno, peas, and olives. Mix thoroughly and taste before adding salt and pepper.

Heap into icy cold goblets with a piece of lime on the side. The cocktail can be made 1 hour in advance and kept in the refrigerator, covered, until ready to serve, but chilling nay dull the flavor.