Ingredients

• Kosher salt
• 1/2 pound jumbo sea scallops (6 to 8)
• 1/3 cup finely chopped red onion
• 1/4 cup clam-tomato juice (such as Clamato)
• 1/4 cup ketchup
• 1/4 cup fresh lime juice
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon seeded and finely chopped serrano chile pepper 1 teaspoon hot sauce
• Freshly ground pepper
• 1/2 pound cooked small shrimp, peeled and deveined
• Saltines or tortilla chips, for serving

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Instructions

1. Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
2. Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
3. Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.
4. Photograph by Kat Teutsch