To make sturdy baked chips to dip in the seviche, sprinkle flour tortilla wedges with ground red pepper, and bake at 350° until golden brown. Blanching the seafood in boiling water gives it a head start before it finishes "cooking" in the citrus mixture. Marinate the seafood only a couple of hours; if it sits too long, it will become tough.
3 cups diced tomato
2 cups diced onion
1/2 cup chopped fresh cilantro
1/2 cup fresh lime juice
2 tablespoons chopped serrano chile
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1 (16-ounce) bottle no salt-added tomato juice
How to Make It
Combine first 7 ingredients in a large bowl; let stand 30 minutes.
Cook shrimp and scallops in boiling water 45 seconds. Drain and plunge shrimp and scallops into ice water; drain. Add shrimp and scallops to tomato mixture. Stir in tomato juice. Cover and chill 2 hours.