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Jasper White combines his seafood recipe with Ming Tsai's Ginger Kiwi Jicama Salsa recipe in episode 20 of Simply Ming.
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.
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