In a small saucepan bring to a boil the vinegar, water, garlic, serrano chiles, onion, parsley, cinnamon stick, cloves, bay, oregano, and sugar.

Reduce the heat to low and simmer, uncovered, for 3 minutes.

Set aside off heat.

Season the fish with salt and pepper.

In a large nonstick skillet, heat the olive oil and sauté the fish until light brown, about 3 minutes per side.

Transfer the fish to an enamel or glass baking dish just large enough to hold the fish in one layer.

Pour the marinade over the fish.

Cover and refrigerate at least 4 hours or up to overnight.

To serve, lift the fish from the marinade and place on a serving plate.

Scatter the olives, jalapeño strips, and capers on top.

Discard the marinade.

Put the scallops in a medium pan of boiling water and cook 1 minute.

Drain in a colander and cool under running water.

Transfer the scallops to a medium bowl and mix with the lime juice.

Cover and refrigerate 3 hours.

Drain the lime juice, and add the remaining ingredients to the scallops.

Stir gently to mix.

Cover and refrigerate until shortly before serving.

To serve, put about ¼ cup of chopped lettuce in each of 4 cocktail glasses, and divide the ceviche evenly among the 4 glasses.

Cook the shrimp in a pot of boiling salted water to cover.

Cook until pink and curled, about 3 to 4 minutes.

Drain and cool under cold running water.

Peel and devein.

Put in a large bowl and refrigerate.

In a saucepan, cook the oysters in the liquid from the jar for 1 minute.

Drain, but do not rinse.

Add the oysters to the bowl with the shrimp.

Add the remaining ingredients to the bowl.

Stir gently to mix.

Cover and refrigerate 1 hour.

Divide among 4 cocktail glasses.

Put the parsley, cilantro, jalapeños, vinegar, and water in a blender, and purée until very smooth.

Reserve.

In a medium skillet, heat the olive oil over medium heat and cook the onion until softened, 3 to 4 minutes.

Add the blended parsley mixture and cook until nearly dry, about 3 minutes.

Add the tuna, salt and pepper.

Reduce heat to medium-low and cook, stirring, 3 minutes, to blend the flavors.

Transfer to a bowl.

Cover and refrigerate until cold, about 2 hours.

Place the oven rack on the top level and preheat the oven broiler.

Meanwhile, put the jalapeños, cut sides up, in a single layer on a baking sheet.

In a bowl, mix together the shrimp, mayonnaise, and cocktail sauce.

Spoon a bit of the shrimp mixture into each jalapeño cavity.

Top each with a strip of cheese.

Run under the broiler until the cheese melts, about 2 to 3 minutes.

Coarsely chop the raw shrimp and put them in a bowl.

Mix in the onion, red pepper, serrano, and cumin.

Add the egg, bread crumbs, lime juice, and salt.

Mix well and form into 8 (2-inch) patties about 3⁄4-inch thick.

Put the patties on an oiled platter, and refrigerate about 1 hour, or up to 6 hours before cooking.

In a large skillet, heat the oil until it shimmers, and cook the patties over medium heat until crisp and brown, about 3 minutes.

Turn the patties, reduce the heat to medium-low and cook until completely cooked through, about 3 to 4 minutes.

Put 2 patties on each of 4 plates.

Put a dollop of crema or sour cream on top of the patties.

Put about 2 tablespoons of corn salsa on the side of each serving.

In a medium skillet with a cover bring to a boil about 3 cups of water.

Add the shrimp and salt.

Reduce the heat to low, cover, and simmer until the shrimp are pink and cooked through, about 10 minutes.

Drain the shrimp under cold running water.

Peel and devein them, leaving the tail intact.

Put the shrimp in a bowl, cover and refrigerate.

While the shrimp cool, prepare the jalapeño sauce.

In a shallow 8-inch round soup plate with a rim, place an attractive smaller bowl that will fit in the center.

Arrange the shrimp around the outside of the smaller bowl so they are touching in a tight circle, with the tails resting on the rim of the bowl.

Fill the small bowl with dipping sauce.

Refrigerate.

Prepare the salsa, if using homemade.

Then, put the chopped shrimp and jalapeño in a bowl and mix together.

In a medium bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until soft peaks form.

In another small bowl, using the same beaters, beat the egg yolks until thick and pale.

Gradually beat in the ¼ cup of flour.

Fold the egg yolk mixture into the beaten egg whites.

To the bowl with the shrimp add the remaining teaspoon of flour and toss to coat shrimp with flour.

Fold the shrimp into the egg batter.

Pour oil to a depth of about ½ inch into a heavy frying pan, such as cast iron, and heat over medium-high heat until a tiny drop of batter sizzles immediately when put into the hot oil.

Fry the battered shrimp by heaping tablespoons, turning once, until golden brown on both sides.

Drain on paper towels.

In a medium bowl, mix the flour, salt, sugar, and baking powder.

Add the beer and Tabasco.

Whisk well until smooth.

Set aside at room temperature about 1 hour.

In a medium saucepan, or deep-fryer, add oil to a depth of about 4 inches and heat until a drop of batter sizzles at once.

Coat shrimp with batter.

Using tongs, put shrimp into the hot fat and fry in batches until golden brown and crisp.

Drain on paper towels and serve at once.