Cut the fish into pieces resembling the size of the
scallops. Separately toss the seafood with a little oil
and season with salt and pepper.
In a saute pan over high heat, sear the fish and
scallops, about 30 seconds on each side. The middle
should still be raw. Work in batches so you don't
overcrowd the pan. Place seafood into a glass dish and
coat with lime juice. Glass is best, as it won't react
with the acid in the juice. Marinate, refrigerated,
overnight.
Remove the flesh from 1/2 a papaya and cut into
medium dice. Slice the remaining 1/2 into long strips.
Next day, pour off the lime juice and gently fold the
drained fish and scallop mixture together with remaining
ingredients and diced papaya. Serve with tortilla chips,
sliced papaya, and Pink Pickled Onions.
