Island Ceviche Salad with Pink Pickled Onions

Originated from the Good Eats episode, 'Down and Out in Paradise'

• Ready In: 24 hrs 10 mins
• Serves: 4

Ingredients

• Pink Pickled Onions

• 8  ounces champagne vinegar
• 1⁄2 cup sugar
• 2  serrano chilies, seeded
• 2  medium red onions, thinly sliced

• Ceviche Salad

• 6  ounces fresh lime juice
• 1⁄2 lb  firm white 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 white wine worcestershire sauce
• 1  tablespoon  Mexican hot sauce
• 2  ounces tomato juice

Directions

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.