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