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.
Cooking Light JULY 2004
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.
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