Island Ceviche with Pickled Onions

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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

Pink Pickled Onions:

8 ounces champagne vinegar

1/2 cup sugar

2 serrano chiles, seeded

2 medium red onions, thinly sliced