INGREDIENTS

64 oz. Mission® Pre-cut Unfried Yellow Corn Tortilla Chips (06941)  
2 qts.  Water  
8 oz. Fresh Lime Juice  
2 1/2 Tbsp. Extra Virgin Olive Oil  
2 oz. Red Bell Peppers 1/8" dice 
2 oz. Orange Bell Peppers , 1/8" dice 
2 oz. Yellow Bell Peppers , 1/8" dice 
4 oz. Green Onions , white parts only 
1/2 tsp.  Garlic , minced 
2 tsp.  Jalapeno Peppers , minced 
1/2 tsp. Kosher Salt  
1 tsp.  Tomato Paste  
2 oz. English Cucumbers , 1/8" dice 
1/2 tsp. Black Pepper  
2 1/2 oz. Fresh Cilantro Leaves, chopped 
1/2 lbs. Bay Scallops  
1/2 lbs. 26/30 count Shrimp , peeled and deveined 
1 1/2 oz. Spanish Olive Aioli  (see Related Recipe) 

DIRECTIONS

1.) Place Mission® Pre-cut Unfried Yellow Corn Tortilla Chips in 350º fryer approximately 1 minute. Season with salt, and hold until ready for use.

2.) Bring water and half of lime juice to a simmer. Cook shrimp and scallops until shrimp is pink and scallops turn opaque. Drain and cool shrimp and scallops.

3.) Whisk together remaining ingredients and pour over shrimp and scallops.

4.) Let marinate approximately 1-2 hours to allow flavors to develop. (Marinated shrimp and scallops should be served the same day.)

5.) Serve with Tortilla chips and a side of Spanish Olive Aioli.

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