A colorful and flavorful treat as either an appetizer or an entrée. Are you an “S” or “C” person?

Ingredients:

• 8 oz scallops, finely chopped
• 8 oz firm-fleshed white fish (I used sword fish) chopped
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2 ripe plum tomatoes, diced
• 1 serrano chili, seeded and minced
• 1 roasted poblano pepper minced
• 2 tablespoons minced fresh cilantro
• 1/2 cup finely chopped red onion
• 2 green onions, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• tortilla chips or crusty French bread

Instructions:

Put the fish and scallops in a nonaluminum bowl; cover with the lime and lemon juices and allow to stand, refrigerated for 1 hour. Drain the fish and scallops and rinse in cold water. Stir together all the remaining ingredients except the chips/bread in a nonaluminum bowl; add the fish and scallops and refrigerate, covered, for 1 hour. Serve chilled in cocktail glasses, accompanied with tortilla chips or bread.

Makes 6 servings.

Inspired by a recipe in “Southwest the Beautiful” cookbook.