Island Ceviche with Pickled Onions - Alton Brown

Ingredients

• 8 fluid ounces champagne vinegar
• 1/2 cup sugar
• 2 serrano chiles, seeded
• 2 medium red onions, thinly sliced
• 8 ounces pompano fillets, or other firm white fish fillet
• 8 ounces bay scallops
• Vegetable oil, for coating
• Kosher salt
• Freshly ground black pepper
• 6 ounces fresh lime juice, about 7 limes
• 1 medium solo papaya, halved and seeded
• 1 cup finely diced Vidalia onion
• 4 serrano peppers, seeded and diced
• 1 small jalapeno, seeded and diced
• 2 plum tomatoes, seeded and diced
• 1/2 cup chopped cilantro
• 2 fluid ounces tomato juice
• 1 tablespoon white wine Worcestershire sauce
• 1/2 tablespoon capers
• 1 tablespoon Mexican-style hot sauce
• Tortilla Chips, to serve