Mexican Ceviche

1/2 lb. tuna, in 1/2 inch cubes
1/2 lb shrimp, peeled and cleaned
1/2 green bell pepper, finely chopped
5 or 6 limes (enough juice to cover the fish)
6 Tbsp chopped cilantro
2 Tbsp white vinegar
1 onion, finely chopped
1 dash tabasco sauce
1 cup fresh tomato, finely chopped
1/4 tsp salt
1/4 tsp pepper
1/2 tsp oregano
2 jalapeno peppers, chopped
parsley or coriander to garnish

Marinate the tuna in the lime juice overnight in the refrigerator, stirring every now and then. Pour off the lime juice, leaving a small bit to keep the fish moist. Steam or boil the shrimp until pink and add 2/3 of it to the tuna. Add the rest of the ingredients, stir well, and chilled. Serve in individual dishes, garnished with the rest of the shrimp and a sprig of parsley.