Source: dLife

Scallops cooked in citrus with avocados, tomatoes, peppers, and cilantro.

Servings

1 lb small scallops (or large sea scallops halved)
0.25 cup fresh lime juice (usually about 4 limes)
2 tbsp fresh lemon juice (½ a lemon)
0.5 medium red bell peppers , seeded, deveined, and diced
0.5 large yellow bell pepppers , seeded, deveined, and diced
1 whole jalapeno pepper , seeded and finely diced
3 scallions , trimmed and minced (white and light green parts)
3 tbsp fresh cilantro , chopped
2 tbsp extra virgin olive oil
1 pinch kosher salt
1 pinch white pepper
2 medium avocadoes , peeled and diced
2 fresh tomatoes , diced
1 medium limes , cut into wedges (for garnish)

1 Put scallops, lemon and lime juice, 1 tablespoon of oil, peppers, scallions, cilantro, and salt and pepper in a bowl and toss together. Cover the bowl and refrigerate for about 2 to 3 hours.
2 After 2 to 3 hours take it out and stir it, return it to the refrigerator if not serving immediately.
3 In a separate bowl, put avocados and tomatoes with the leftover olive oil and toss.
4 Serve the seviche in a bowl or on a platter with pita chips or tortilla chips.