Instructions: For the ceviche, slice the scallops and place in a nonreactive bowl add diced peppers and onions and mix. In a medium size bowl place garlic, ginger, citrus juice, zest, and vinegar and mix. Slowly whisk in olive oil.

Season with chili powder, cumin, salt and pepper and mix. Refrigerate for at least 6 hours or overnight.

For the tortilla chips, lightly grease a large sheet pan. Cut the tortillas into 8 triangles. Lay out on the sheet pan. In a small bowl mix together cumin, ancho pepper and salt. Sprinkle the spice mixture over the chips and then place in a 375 degree oven. Bake 6-10 minutes or until golden brown.

Remove from the pan and cool. You may need to bake the chips in more than one batch. Serve chips with chilled ceviche.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.