Ingredients

1/2 pound pompano fillets, or other firm white fish fillet
1/2 pound bay scallops
Vegetable oil, for coating
Kosher salt and pepper
3 ounces fresh lime juice, about 3 limes
1 medium solo papaya, halved and seeded
1 cup finely diced Vidalia onion
4 serrano peppers, seeded and diced
1 small jalapeno, seeded and diced
2 plum tomatoes, seeded and diced
1/2 cup chopped cilantro
2 ounces tomato juice
1 tablespoon white wine Worcestershire sauce
1/2 tablespoon capers

1 tablespoon Mexican-style hot sauce
Tortilla Chips, as accompaniment
Pink Pickled Onions, recipe follows

Directions

Cut the fish into pieces resembling the size
of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.

In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should
still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with
lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.
Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next
day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining
ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled
Onions.

Ingredients

Pink Pickled Onions:
8 ounces champagne vinegar
1/2 cup sugar
2 serrano chiles, seeded
2 medium red onions, thinly sliced

Directions

In a small saucepan, bring the vinegar, sugar,
and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the
sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with
meats and seafood. These are also great on sandwiches.

Yield: about 2 cups