Ingredients

• 1/2 pound jumbo sea scallops, (6 to 8)
• 1/3 cup finely chopped red onion
• 1/4 cup clam-tomato juice (recommended: Clamato)
• 1/4 cup ketchup
• 1/4 cup fresh lime juice
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon seeded and finely chopped serrano chile, from about 1/2 serrano chile
• 1 teaspoon bottled hot sauce
• 1/2 pound cooked small shrimp, shelled, deveined and tails removed
• Salt and freshly ground black pepper
• Saltines or tortilla chips, for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the scallops and poach gently until they are cooked just to rare, about 2 minutes. Drain well and chill for about 30 minutes, or up to overnight.
2. Stir together the onions, clam-tomato juice, ketchup, lime juice, cilantro, serrano and hot sauce in a large bowl until well incorporated. Season with salt and pepper.
3. Quarter the chilled scallops. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.
4. Divide among 4 (6-ounce) glasses. Serve with saltines or tortilla chips.