Island Ceviche
                                                                  

Ingredients:
1/2 lb. firm white fish
1/2 lb. bay scallops
vegetable oil for coating
kosher salt and pepper
3 oz. fresh lime juice (About 3 limes)
1 med. papaya, half and seeded
1 cup finely diced sweet onion
4 serrano peppers, seeded and diced
1 small jalapeño, seeded and diced
2 plum tomatoes, seeded and diced
1/2 cup chopped cilantro
2 oz. tomato juice
1 tbls. sauvignon blanc vinegar (or rice vinegar)
1/2 tbls. capers
1 tbls. Mexican hot sauce
tortilla chips

Directions:
Cut fish into pieces the size of scallops
Toss the seafood separately with oil and season with salt and pepper
In a saute pan over high heat, sear the seafood, about 30 seconds on each side, the middle should be raw
Work in batches so you don't overcrowd the pan
Place seafood in a glass dish and coat with the lime juice, glass is best as it won't react with the lime juice
Marinate, refrigerate overnight
Remove the flesh from 1/2 papaya and cut into medium dice
Next day pour off lime juice marinade from the seafood
gently fold the seafood and remaining ingredients and diced papaya