Jasper White's
Scallop & Maine Shrimp Seviche
with Ginger Kiwi Jicama Salsa

Serves 4

• 6 ounces medium sea scallops, sliced in rounds about 1/4-inch thick
• 3 tablespoons freshly squeezed lime juice (about 2 small limes)
• 6 ounces raw, peeled Maine shrimp (if using larger shrimp, slice thinly)
• 1 1/2 cups Ginger Kiwi Jicama Salsa
• 4 leaves Bibb lettuce (tender, inner leaves for cups)
• 2 kiwis, sliced for garnish
• 4 sprigs cilantro
• 4 scallop shells
• Green hot sauce (optional)
• Sea salt and freshly ground black pepper

Pick over the scallops for fragments of shell. Remove the "strap" (the tough muscle on the side). Combine the scallops with lime juice in a small glass bowl. Cover with plastic wrap, making sure the scallops are submerged in the lime juice. Refrigerate for 90 minutes. Pick over the shrimp for pieces of shell. (If you are using large shrimp slice them on a bias about 1/4-inch thick.) Add the shrimp and Ginger Kiwi Jicama Salsa to the scallops. Season lightly with sea salt. Re-cover with plastic wrap and refrigerate for 90 more minutes. Check the seasoning before serving and add salt, pepper and hot sauce according to taste. To serve: set up 4 pasta bowls or similar bowls with crushed ice. Line each scallop shell with a small cup of bibb lettuce and divide the seviche, spooning it into the lettuce cups. Spoon extra juice over. Place the shells on the iced bowls. Garnish with kiwi slices and sprigs of cilantro.