Ceviche with Shrimp, Scallops and White fish

3/4 pound scallops (Panama Bay scallops preferred) 2/3 cup fresh lemon juice (or more if needed) 3/4 pound whitefish, chopped into bite-sized pieces 3/4 pound small cooked shrimp, tails off1 chile pepper, diced small1 tablespoon vinegar 1/4 teaspoon oregano1 medium red onion, chopped1 clove garlic, mashed2 teaspoons mustard pickles or dill pickles 1/4 cup each yellow pepper, red pepper and green pepper, dicedSalt and pepper to tastePlace scallops in colander in sink and pour boiling water over them until they are firm. Combine scallops with lemon juice in a glass bowl (metal will change the taste). Add fish pieces and shrimp to the bowl along with chile, vinegar, oregano, red onion, garlic, pickle, sweet peppers, salt and pepper, stirring well with a wooden spoon. Cover with plastic wrap and refrigerate at least 6 hours, stirring occasionally.Serves six.Cook's notes: Look for mustard pickles, such as Howard's brand, at Caputo's or Springbrook Market. Serve with heavy tortilla chips, corn-on-the-cob or avocado if desired. It is very pretty served in an oversized martini glass with a large corn chip as garnish.Nutrition values per serving: 236 calories, 7 g fat (1 g saturated), 8 g carbohydrates, 1 g fiber, 35 g protein, 157 mg cholesterol, 417 mg sodium.