Island Ceviche Salad With Pink Pickled Onions

Total Time: 24 hrs 10 mins Preparation Time: 24 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces champagne vinegar
• 1/2 cup sugar
• 2 serrano chilies, seeded
• 2 medium red onions, thinly sliced
• 6 ounces fresh lime juice
• 1/2 lb firm flesh fish
• 1/2 lb small scallop
• 1 medium solo papaya, peeled seeded and diced (save skins of 2)
• 2 plum tomatoes, seeded and diced
• 4 serrano peppers, seeded and diced
• 1 cup vidalia onion, finely diced
• 1/2 cup chopped cilantro
• 1 jalapeno chile, seeded and diced
• 1 tablespoon wine worcestershire sauce
• 1 tablespoon mexican hot sauce
• 2 ounces tomato juice

Recipe

• 1 pickled onions: bring vinegar, sugar, and chiles to a boil in a small saucepan, stir until sugar is dissolved.
• 2 place the onions in a plastic container and pour the hot liquid over them.
• 3 move the container to an ice bath to cool.
• 4 serve chilled.
• 5 ceviche: add scallops and fish to lime juice and toss to coat.
• 6 marinate overnight in refrigerator.
• 7 drain off lime juice.
• 8 toss papaya, tomatoes, peppers, cilantro, and jalapeño evenly to combine.
• 9 add worcestershire, hot sauce, and tomato juice.
• 10 toss to combine.
• 11 fill papaya skins with mixture, top with pink pickled onions.