Scallop Ceviche

One pound Scallops, quartered

1/2 cup Orange Juice

1/2 cup Fresh Lemon Juice

1 teaspoon Sea Salt

1 cup Bell Pepper, diced

1/2 small Red Onion, chopped

1/2 cup Green Onion, chopped

1/2 cup Cilantro, chopped

1 Jalapeno, diced

1 tablespoon Extra Virgin Olive Oil

Salt, Pepper, to taste

2 Avocados, sliced

In a glass dish, add scallops, orange juice, lemon juice, and sea salt.  Cover and marinate in the refrigerator 4-6 hours. 

In a large bowl, add marinated scallops, all the chopped vegetables, olive oil, salt, and pepper.  Toss all together.  Serve with sliced Avocados.

*This dish is so fresh and light.  Perfect for a hot summer day.  Goes well with Baked Pita Chips and Margaritas and Sangrias.