8 Oz Sea baby scallops
8 Oz Small shrimp peeled and de-veined
3 Oz finely chopped white onion
4 Oz finely chopped pear tomato
5 Oz Fresh lemon juice
3 Tablespoon chopped fresh cilantro
1 Teaspoon finely chopped Serrano chili
½ Teaspoon Freshly ground black pepper
2 Oz olive oil
Saltines tortilla or plantain chips
Bring a pot of salted water to boil. Add the scallops and shrimps, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight. Stir together the onion, tomatoes, lime juice, cilantro, serrano chili, and olive oil in a large bowl. Season with salt and pepper. Add the scallops and shrimps to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines, plantain chips or corn tortilla chips.